Manhattan Clam Chowder

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  tablespoons

  olive oil

1

  medium

  onion -- diced

2

  stalks

  celery -- diced

1

  large

  carrot -- diced

1

  small

  green bell pepper -- diced

2

  cloves

  garlic -- minced

1

  tablespoon

  no salt added tomato paste

1/2

  cup

  white wine

1/8

  teaspoon

  crushed red pepper flakes

1

  large

  Yukon Gold potato -- diced

1

  cup

  V-8 vegetable juice -- no added salt

8

  ounces

  clam juice

1/2

  teaspoon

  salt

1/4

  teaspoon

  ground black pepper

1/2

  teaspoon

  thyme

28

  ounces

  no salt added diced tomatoes

13

  ounces

 clams -- canned

Heat oil in large saucepan or Dutch oven. Add onion, celery, carrots, and green peppers. Cook until softened.

Add tomato paste, garlic, and crushed red peppers. Cook for 1 minute.

Add white wine and stir up browned bits.

Add potatoes, V-8 juice, and clam juice. Heat to boiling.

Reduce heat and simmer for 30 minutes.

Add tomatoes with juice and clams and heat for 5 minutes or until clams and tomatoes are heated through. Don't over cook or clams will be rubbery.

Makes 6 servings.

Per Serving: 210 Calories; 6g Fat (26.9% calories from fat); 18g Protein; 17g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 282mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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