Manhattan Clam Chowder

This is a very zesty and flavorful soup!

Step: 1

Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.

Step: 2

Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.

Step: 3

Stir in the undrained tomatoes and the chopped clams and heat through.

Per Serving: 82 calories; protein 3.9g; carbohydrates 15.8g; fat 0.2g; cholesterol 5.1mg; sodium 202.5mg.

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