Manhattan Clam Chowder

Makes 4 servings

2 teaspoons reduced-calorie tub margarine

1/2 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped carrot

5 ounces all-purpose potato, pared and cut into 1/2" cubes

1 cup canned whole tomatoes, coarsely chopped (no salt added)

1/2 cup bottled clam juice

1 1/2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried

1 1/2 teaspoons minced fresh marjoram leaves or 1/2 teaspoon dried

Pinch ground white or red pepper

6 ounces drained canned minced clams

In large saucepan, melt margarine; add onion, celery and carrot. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened. Add potato, tomatoes, juice, thyme, marjoram, pepper and 2 cups water to onion mixture; bring liquid to a boil. Reduce heat to low; simmer, covered, 20 minutes, until potato is tender. Stir in clams; cook, uncovered, stirring occasionally, 3 minutes, until mixture is heated through.

SERVING (1 CUP) PROVIDES: 1/4 Fat, 1 Vegetable, 3/4 Protein, 1/4 Bread.

PER SERVING: 124 Calories, 2 G Total Fat, 0 G Saturated Fat, 28 mg Cholesterol, 238 mg Sodium, 14 g Total Carbohydrate, 2 g Dietary Fiber, 13 g Protein, 75 mg Calcium .

Recipe from Weight Watchers New 365 Day Menu Cookbook