Manhattan Clam Chowder

Info
Serves: 4

Ingredients

 * Two 6.5-ounce cans of minced clams
 * Lowfat cooking spray
 * 2 medium stalks celery, chopped
 * 1 medium carrot, peeled and chopped
 * 1 small onion, chopped
 * One 8-ounce can of clamato juice (combination of clam and tomato juice)
 * 2 cups of red potatoes, chopped
 * 1 teaspoon dried thyme, crushed
 * 1/4 teaspoon cayenne pepper
 * Fresh ground pepper, to taste
 * One 14.5-ounce can diced tomatoes, undrained

Directions
1.Drain the clams but reserve the juice from the cans into a measuring cup and if necessary, add water until you have 1-1/2 cups of liquid, then set aside.

2.Spray a large saucepan with lowfat cooking spray. Raise heat to medium-high heat then sauté celery, carrot, and onion until crisp-tender (about 3–4 minutes.)

3.Stir in reserved clam juice, canned clamato juice, potatoes, thyme, cayenne and black pepper. Raise heat to bring to boiling then reduce heat to medium-low. Cover and simmer for 10 minutes.

4.Add the tomatoes and minced clams, raise heat again to bring to boiling then reduce heat and simmer for 2–3 minutes before serving.

Source

 * Manhattan Clam Chowder from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, US government resource in the public domain