In a large saucepan combine the chicken broth, potatoes, carrots, celery, onion, garlic, thyme, oregano, and pepper. Bring to a boil. Reduce the heat and cover and cook about 20 minutes until the vegetables are tender. Stir in the undrained clams, tomatoes, and tomato sauce. Heat until bubble. Stir in the parsley and serve. Recipe from Stealth Health by Evelyn Tribole and aired on Tuesday, January 12, 1999. Makes 6 servings (1 1/2 cups each) GMT RECIPES WFAA-TV, Inc A subsidiary of A.H. Belo Corporation MC formatted using NTS & MC Buster on 01/15/99 Recipe by: Stealth Health by Evelyn Tribole
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|Serving Size: 1 Serving (362g)|
|Recipe Makes: 6|
|Calories from Fat: 4 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.6mg||1 %|
|Sodium 784.2mg||27 %|
|Potassium 737.5mg||19 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 12.1g|
|Protein 3.2g||5 %|
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Calories per serving: 71
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