Manhattan Clam Chowder

Recipe Ingredients

2 tablespoons	30ml	Canola oil
3		Onions - chopped
1		No-salt-added crushed tomatoes - (28 oz)
4		Carrots - diced
2		All-purpose potatoes - peeled, diced (small)
2		Celery stalks - chopped
1 teaspoon	5ml	Dried thyme leaves
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		Bay leaf
3		Minced clams - (6 1/2 oz ea) - drained
		= (reserve 1 1/2 cups of the liquid)
1/4 cup	23g / 0.8oz	Minced parsley
6		Hot red pepper sauce - or to taste

Recipe Instructions

In a large nonstick saucepan or Dutch oven, heat the oil. Add the onions and cook, stirring as needed, until softened, about 5 minutes.

Add the tomatoes, carrots, potatoes, celery, thyme, salt, black pepper, bay leaf and 2 cups water; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the vegetables are tender, about 20 minutes.

Discard the bay leaf. Stir in the clams, the reserved liquid, the parsley and pepper sauce; cook until heated through, about 3 minutes.

This recipe yields 8 servings.

Per Serving: 166 Calories, 5 g Total Fat, 0 g Saturated Fat, 24 mg Cholesterol, 220 mg Sodium, 20 g Total Carbohydrate, 4 g Dietary Fiber, 2 g Protein, 96 mg Calcium.

Serving Provides: 1 Fruit/Vegetable, 1 Fat.

Points Per Serving: 3.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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