Manhattan Clam Chowder

Serves: 6
WW Points: 4

20 ounces canned minced clams -- drained, and juice reserved
2 medium celery stalks -- chopped
1 medium bell pepper -- chopped
1 medium carrot -- chopped
2 small potatoes -- peeled, chopped
14 1/2 ounces canned Italian-style diced tomatoes -- undrained
29 ounces canned chicken broth
1/8 teaspoon cayenne pepper

Place reserved clam juice in a liquid measuring cup; add water so that the total mixture equals 1 1/2 cups.

In a large saucepan, combine juice mixture, celery, pepper and carrot. Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.

Stir in potatoes, undrained tomatoes, broth and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 10 minutes more; stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through.

Source: Weight Watchers, provided by

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