Manhattan (red) clam chowder

6 servings

Ingredients

Quantity Ingredient
2 cups Fat-free chicken broth
2 cups Diced potatoes
½ cup Diced carrots
½ cup Diced celery
½ cup Diced onion
1 Clove garlic; minced
½ teaspoon Dried thyme
¼ teaspoon Dried oregano
⅛ teaspoon Black pepper
4 cans Minced clams; with juices (6
; 1/2-ounce)
1½ cup Chopped fresh tomatoes; or canned diced
; tomatoes
1 can Tomato sauce; (8-ounce)
¼ cup Snipped parsley; loosely packed

Directions

In a large saucepan combine the chicken broth, potatoes, carrots, celery, onion, garlic, thyme, oregano, and pepper. Bring to a boil. Reduce the heat and cover and cook about 20 minutes until the vegetables are tender. Stir in the undrained clams, tomatoes, and tomato sauce. Heat until bubble. Stir in the parsley and serve.

Recipe from Stealth Health by Evelyn Tribole and aired on Tuesday, January 12, 1999.

Makes 6 servings (1½ cups each) GMT RECIPES

WFAA-TV, Inc A subsidiary of A.H. Belo Corporation MC formatted using NTS & MC Buster on 01/15/99 Recipe by: Stealth Health by Evelyn Tribole Converted by MM_Buster v2.0l.

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