Spicy manhattan clam chowder (h-ch)

6 Servings

Ingredients

Quantity Ingredient
1 cup Red potatoes; 1/4\" dice
⅓ cup Chopped onion
¼ cup Grated carrot
¼ cup Water
1 tablespoon Margarine
3½ cup Chopped tomatoes with juice
6½ ounce Clams canned with liquid
¾ cup Spicy vegetable juice
2 tablespoons Ketchup
2 tablespoons Chopped fresh parsley
1 Bay leaf
¼ teaspoon Red pepper sauce; may be doubled
¼ teaspoon Dried thyme leaves
⅛ teaspoon Pepper

Directions

1. Combine potatoes, onion, carrot, water and margarine in 3-quart saucepan. Cook over medium heat for 8 to 10 minutes, or until vegetables are tender, stirring frequently. (If vegetables begin to stick, add additional ¼ cup water and continue cooking.) 2. Stir in remaining ingredients. Bring mixture to boil over high heat.

Cover. Reduce heat to low. Simmer for 10 to 15 minutes, or until chowder is hot and flavors are blended, stirring occasionally. Remove and discard bay leaf before serving.

3. Microwave tip: Omit water. In 2-quart casserole, combine potatoes, onion, carrot and margarine. Cover. Microwave at High for 5 to 6 minutes, or until vegetables are tender, stirring once. Stir in remaining ingredients.

Re-cover. Microwave at 70% (Medium High) for 10 to 14 minutes, or until chowder is hot and flavors blended, stirring once. Remove and discard bay leaf before serving.

PER SERVING 1 cup (254g) 106 cals, 3g (11%) Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra Inc.

Notes: Potatoes thicken the chowder.

>from Pat Hanneman (Kitpath) 98Mar Recipe by: Healthy Choice Recipe Box: FISH & SEAFOOD Posted to EAT-LF Digest by KitPATh <phannema@...> on Mar 06, 1998

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