Manhattan-Style Clam Chowder |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 9 |
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This came from Diabetes Forecast magazine Ingredients:
2 1/4 cups fat-free low-sodium chicken broth or 2 1/4 cups regular chicken broth |
1 large bliss red potatoes, diced |
2 cups stir fry frozen peppers and onions |
3 (6 1/2 ounce) cans chopped clams, including juice |
1 (14 1/2 ounce) can diced low-sodium tomatoes or 1 (14 1/2 ounce) can regular diced tomatoes |
1 (8 ounce) can low-sodium tomato sauce or 1 (8 ounce) can regular tomato sauce |
1 cup frozen corn |
1 bay leaf |
1 teaspoon dried thyme leaves |
1/2 teaspoon dried marjoram |
salt and pepper, to taste |
Directions:
1. In a large heavy saucepan or dutch oven, combine the broth, potato, and pepper and onion mixture, bring to a boil; cover, reduce the heat, and cook 8 to 10 minutes until potato is almost tender.
2. Add the clams and their liquid, add the tomatoes, tomato sauce, corn, bay leaf, thyme, and marjoram, recover and bring to a boil.
3. Lower the heat, and simmer about 15 minutes longer, until the flavors are well blended, remove and discard the bay leaf, add salt and pepper to taste if desired.
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