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 http://www.madsrecipes.com/