20 ounces canned minced clams
juice reserved
2 medium celery stalks
1 medium bell pepper
1 medium carrot
2 small potatoes
14 1/2ounces canned Italian-style diced tomatoes
29 ounces canned chicken broth
1/8 teaspoon cayenne pepper
Directions: one line for each direction. When saved the lines will be numbered.
Place reserved clam juice in a liquid measuring cup; add water so that the total mixture equals 1 1/2 cups.
In a large saucepan, combine juice mixture, celery, pepper and carrot. Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.
Stir in potatoes, undrained tomatoes, broth and cayenne pepper. 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.
This recipe yields 6 servings; about 1 1/2 cups per serving.
PointsŪ Value: 4
Comments: Warm up this fall with our delicious, waistline-friendly chowder. It makes a tasty light lunch or heartier meal when teamed up with a baked potato.
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 45
Calories from Fat 2.3%
Total Fat
trace
Cholesterol
0mg
Sodium
19mg
Carbohydrate
10g
Dietary Fiber
2g
Protein
1g
Exchanges: 1/2 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* Weight Watchers at http://www.weightwatchers.com
