Weight Watchers Manhattan Clam Chowdah

1. 1

   Place reserved clam juice in a liquid measuring cup.

2. 2

   Add water so that the total mixture equals 1 1/2 cups.

3. 3

   In a large saucepan, combine juice mixture, celery, green pepper and carrot.

4. 4

   Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.

5. 5

   Stir in potatoes, undrained tomatoes, fish stock/clam juice.

6. 6

   Bring to a boil, reduce heat, cover and simmer for 10 minutes more;

7. 7

   Stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through.

* Per serving · 4 servings · Values may vary.

No additional tips available.