Manhattan Clam Chowder

Love Manhattan style clam chowder (red/brothy version) as it is a little healthier than the creamy counterpart- but still great clam taste!

3 tbsps butter

1 large onion, chopped

1 large celery stalk, chopped

2 garlic cloves, minced

2 cups hot water

1 potato, peeled and small cubed

1 can (28 oz) diced tomatoes, undrained

2 cans (6.5 oz each) chopped clams, undrained

1 can (6.5 oz) minced clams, undrained

1 tsp salt

1/2 tsp dried thyme

1/4 tsp pepper

dash ground cayenne pepper

2 tsps minced parsley

In a 3 quart sauce pot over low heat, melt the butter. Add the onions, garlic and celery and cook, stirring frequently, until the vegetables are very soft- about 20 minutes.

Add the water and potato. Increase the heat to moderately high and bring the mixture to a boil; reduce the heat, cover and simmer until potato is tender- about 15 minutes.

Stir in tomatoes with their liquid, clams with their liquid, salt, thyme, parsley, pepper and cayenne. Cook until the chowder is heated through.

Great served with crusty rustic bread for dipping!

Recipe Borrowed From: Some cookbook, but I altered a lot of it

**WW Friendly - 3 points per serving when you drop the butter to 2 tbsps.