Lobster Bisque

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.