Manhattan Clam Chowder

POINTS per serving 4 / Core


Yield/Serves: 6


20 oz canned clams, minced, drained, juice reserved
2 medium celery, stalks, chopped
1 medium green pepper, chopped
1 medium carrot, chopped
2 small potatoes, peeled and chopped
14 1/2 oz canned diced tomatoes, Italian-style, undrained
29 oz canned chicken broth
1/8 tsp cayenne pepper



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

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

3)     Stir in potatoes, undrained tomatoes, broth and cayenne pepper.

4)     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. Yields about 1 cups per serving.