From Paulette Vickery's Recipe Collection

WW: MANHATAN CLAM CHOWDER

fish, soups, vegetables

2 tablespoon olive oil
3 each onions chopped
1 can crushed tomatoes
4 each carrots, diced
2 each red potatoes, peeled, diced
2 each celery stalks, chopped
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 each bay leaf
3 can minced clams, 6 1/2oz each
1/4 cup minced parsley
6 each drops hot sauce

Heat oil in a large nonstick dutch oven. 'Add onions and cook until tender, about 5 minutes. Add tomatoes, carrots, potatoes, celery, thyme, salt, black pepper, bay leaf, and 2 cups water. Bring to a boil. Reduce the heat and simmer covered until vegetables are tender, about 20 minutes. Discard the bay leaf. Drain clams, reserving 1 1/2 cups liquid. Add clams and liquid, parsley, and hot sauce, to the dutch oven. Cook until heated through, about 3 minutes. Per serving: callories 166, total fat 5 G, saturated fat 0 G, cholesterol 24 MG, sodium 220 MG, carbohydrate 20 G, fiber 4 G, protein 12 G, calcium 96 MG, points 3.

Yield: 8 servings





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