Weight Watchers Manhattan Clam Chowdah |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Points: 4 per 1 1/2 c. serving Ingredients:
20 ounces canned clams, minced, drained, juice reserved |
2 medium celery ribs, chopped |
1 medium green pepper, chopped |
1 medium carrot, chopped |
2 small potatoes, chopped |
10 ounces canned diced rotel tomatoes |
3 ounces tomato paste |
29 ounces fish stock or 29 ounces clam juice |
1 teaspoon thyme |
1 dash sherry wine |
Directions:
1. Place reserved clam juice in a liquid measuring cup.
2. Add water so that the total mixture equals 1 1/2 cups.
3. In a large saucepan, combine juice mixture, celery, green pepper and carrot.
4. Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.
5. Stir in potatoes, undrained tomatoes, fish stock/clam juice.
6. Bring to a boil, reduce heat, cover and simmer for 10 minutes more;
7. Stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through.
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