| Zesty Red Clam Chowder |
| Ingredients: 1/2 of a large onion, diced 3 slices turkey bacon, diced 2 (6.5 ounce) cans minced clams (do not drain) 1 large all-purpose potato, peeled and chopped 1 celery stalk, chopped 1 (14.5 ounce) can diced tomatoes 5 tablespoons tomato paste (1/2 of a six-ounce can), mixed with ~ 1/2 cup water or until of tomato sauce consistency 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh thyme 1 teaspoon dried oregano, crumbled 1/2 teaspoon salt 1/4 teaspoon cayenne pepper, or to taste 1/4 teaspoon freshly ground pepper Spray a few sprays of cooking spray in a large nonstick saucepan and saute the onion and bacon until the onion is tender and the bacon is browned, about 10 minutes. Stir in the clams, potato, celery and 1 cup water; bring to a boil. Reduce the heat and simmer until the potato is tender, about 10 minutes. Stir in the tomatoes, tomato paste "sauce", parsley, thyme, oregano, salt, cayenne and pepper; cook, until heated through, about 5 minutes. If you want the soup to be a bit thicker, let it cook, covered, for approximately 15 minutes over low heat (maybe longer...don't know exactly how long I forgot it sitting there, but it turned out great!). If you find it a bit too thick at that point you can always thin it out with some chicken stock. |
| This is a variation from the recipe I found in Weight Watchers' "Cook it Quick" cookbook. I lightened it up even further by using turkey bacon rather than regular bacon. Their version...4 points. Mine...3 points. Made it on a chilly, rainy morning and couldn't wait to have it for lunch. I'm not even a real Manhattan-style chowder lover, but this soup is fantastic. My "mistake" of leaving it on the heat a little too long resulted in a lovely thickened chowder. Just needed to put a little chicken broth to thin it out just a bit, but I think I'll keep making it that way. |
| 4 servings, 3 points per serving |
 |
 |