| Ingredients: |  |
| |
 |
Two
6.5-ounce cans of minced clams |
|
|
|
2
medium stalks celery, chopped |
|
1
medium carrot, peeled and 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. |
