Manhattan Clam Chowder II

Recipe Ingredients

20 oz	568g	Canned minced clams - drained, and
		Juice reserved
2		Celery stalks - chopped (medium)
1		Bell pepper - chopped (medium)
1		Carrot - chopped (medium)
2		Potatoes - peeled, chopped (small)
14 1/2 oz	411g	Canned Italian-style diced tomatoes - undrained
29 oz	823g	Canned chicken broth
1/8 teaspoon	0.6ml	Cayenne pepper

Recipe Instructions

Place reserved clam juice in a liquid measuring cup; add water so that the total mixture equals 1 1/2 cups.

In a large saucepan, combine juice mixture, celery, pepper and carrot. Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.

Stir in potatoes, undrained tomatoes, broth and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 10 minutes more; stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through.

This recipe yields 6 servings; about 1 1/2 cups per serving.

Points® Value: 4

Source:
Weight Watchers at http://www.weightwatchers.com

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