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Name: Spicy Manhattan Clam Chowder (H-Ch)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/4 c Water; 3 1/2 c tomatoes with juice Chopped; 1/3 c Onions chopped; 3/4 c Spicy vegetable juice; 1 c Red potatoes 1/4" dice; 1/4 ts Dried thyme leaves; 6 1/2 oz Clams with liquid canned; 1/4 ts Red pepper sauce may be; 1/8 ts Pepper; 1/4 c carrot Grated; 1 Bay leaf; 2 tb Ketchup; 2 tb Chopped fresh parsley; 1 tb Margarine

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INGREDIENTS

1/4 c Water
3 1/2 c tomatoes with juice ; Chopped
1/3 c Onions ; chopped
3/4 c Spicy vegetable juice
1 c Red potatoes ; 1/4" dice
1/4 ts Dried thyme leaves
6 1/2 oz Clams with liquid ; canned
1/4 ts Red pepper sauce ; may be
1/8 ts Pepper
1/4 c carrot ; Grated
1 Bay leaf
2 tb Ketchup
2 tb Chopped fresh parsley
1 tb Margarine

INSTRUCTIONS

1. Combine potatoes, onion, carrot, water and margarine in 3-quart saucepan. Cook over medium heat for 8 to 10 minutes, or until vegetables are tender, stirring frequently. (If vegetables begin to stick, add additional 1/4 cup water and continue cooking.) 2. Stir in remaining ingredients. Bring mixture to boil over high heat. Cover. Reduce heat to low. Simmer for 10 to 15 minutes, or until chowder is hot and flavors are blended, stirring occasionally. Remove and discard bay leaf before serving. 3. Microwave tip: Omit water. In 2-quart casserole, combine potatoes, onion, carrot and margarine. Cover. Microwave at High for 5 to 6 minutes, or until vegetables are tender, stirring once. Stir in remaining ingredients. Re-cover. Microwave at 70% (Medium High) for 10 to 14 minutes, or until chowder is hot and flavors blended, stirring once. Remove and discard bay leaf before serving. PER SERVING 1 cup (254g) 106 cals, 3g (11%) Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra Inc. Notes: Potatoes thicken the chowder. >from Pat Hanneman (Kitpath) 98Mar Recipe by: Healthy Choice Recipe Box: FISH & SEAFOOD Posted to EAT-LF Digest by KitPATh on Mar 06, 1998

NOTES

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Spicy Manhattan Clam Chowder (H-Ch)

1/4 c Water
3 1/2 c tomatoes with juice Chopped
1/3 c Onions chopped
3/4 c Spicy vegetable juice
1 c Red potatoes 1/4" dice
1/4 ts Dried thyme leaves
6 1/2 oz Clams with liquid canned
1/4 ts Red pepper sauce may be
1/8 ts Pepper
1/4 c carrot Grated
1 Bay leaf
2 tb Ketchup
2 tb Chopped fresh parsley
1 tb Margarine

1. Combine potatoes, onion, carrot, water and margarine in 3-quart  saucepan. Cook over medium heat for 8 to 10 minutes, or until vegetables  are tender, stirring frequently. (If vegetables begin to stick, add  additional 1/4 cup water and continue cooking.)    2. Stir in remaining ingredients. Bring mixture to boil over high heat.  Cover. Reduce heat to low. Simmer for 10 to 15 minutes, or until chowder is  hot and flavors are blended, stirring occasionally. Remove and discard bay  leaf before serving.    3. Microwave tip: Omit water. In 2-quart casserole, combine potatoes,  onion, carrot and margarine. Cover. Microwave at High for 5 to 6 minutes,  or until vegetables are tender, stirring once. Stir in remaining  ingredients.    Re-cover. Microwave at 70% (Medium High) for 10 to 14 minutes, or until  chowder is hot and flavors blended, stirring once. Remove and discard bay  leaf before serving.    PER SERVING 1 cup (254g) 106 cals, 3g (11%)    Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra  Inc.    Notes: Potatoes thicken the chowder.    >from Pat Hanneman (Kitpath) 98Mar    Recipe by: Healthy Choice Recipe Box: FISH & SEAFOOD    Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 06,  1998

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Nutrition

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Serving Size: 1 Serving (226g)
Recipe Makes: 6

Calories: 87
Calories from Fat: 36 (41%)

Amt Per Serving		% DV

	Total Fat 4.1g	5 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1.2g
Cholesterol 0.9mg		0 %
Sodium 371.6mg		13 %
Potassium 481.4mg		13 %
Total Carbohydrate 12.4g		4 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 10.2g
Protein 2g		3 %
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Calories per serving: 87

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