Clam And Vegetable Chowder

Recipe Ingredients

1		Clam juice - (8 oz)
1 cup	237ml	Water
4 cups	584g / 20oz	Thin-skinned potatoes - (abt 1 lb total) - peeled, diced (medium)
		Refrigerated butter-flavored cooking spray - as needed
2		Onions - (12 oz total) - chopped (medium)
2		Garlic cloves - minced
1		Green bell pepper - (6 oz) - chopped (medium)
1		Celery rib - thinly sliced (large)
1		No-salt-added tomatoes - (14 1/2 oz)
1 teaspoon	5ml	Crushed dried oregano
1/4 teaspoon	1.3ml	Crushed dried thyme
2		Minced clams - (12 oz ea)
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley

Recipe Instructions

In a large soup pot, combine clam juice, water, and half of the diced potatoes. Cover and bring to a boil. Lower heat to medium and cook until potatoes are tender, about 10 minutes.

Transfer mixture to a food processor or blender. Process until smooth. Set aside.

Wash and dry soup pot. Lightly coat with cooking spray. Add onions, garlic, bell pepper, and celery. Saute over medium-low heat until onion wilts, about 5 minutes, stirring frequently. Add tomatoes and their juice, breaking up tomatoes with a spoon. Season with oregano and thyme. Stir in clams and their liquid, the remaining diced potatoes, and the reserved potato puree.

Simmer over low heat until potatoes are tender, about 30 minutes. Ladle into soup bowls and sprinkle each serving with some of the parsley.

This recipe yields 6 servings.

Exchanges Per Serving: 1/2 Protein, 2 Carbohydrate (1 bread/starch, 2 vegetable).

Nutrition Facts: 135 calories (4% calories from fat), 7 g protein, 1 g total fat (0.1 g saturated fat), 4 g dietary fiber, 26 mg cholesterol, 544 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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