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Manhattan Clam Chowder |
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Serves: 8 Print this Recipe1 tablespoon margarine, diet 1 cup onions, diced 8 ounces potatoes, cut into cubes 1 16-ounce can tomatoes 2 cups carrots, diced 1 green bell pepper, chopped 2 cups clam juice bottled 1 cup celery, diced 1 cup water 1 teaspoon thyme leaves 1 dash black pepper, freshly ground 2 10-ounce cans clams, drained 2 tablespoons parsley, chopped, fresh (or more) 1. In 4 -quart saucepan, heat margarine until bubbly; add onions and cook until onions are translucent. 2. Add remaining ingredients except clams and parsley and bring to a boil. Reduce heat and simmer for 1 hour. 3. Add chopped clams and parsley and bring to a boil. Reduce heat and simmer 5 minutes longer. Food exchanges per 1½-cup serving: ½ BREAD, 1½ lean MEAT, 1 VEGETABLE This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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