Home: Soups:
Spicy Clam Chowder
SPICY CLAM CHOWDER
1 cup cubed red
potatoes (1/4-inch cubes)
1/3 cup chopped onion
1/4 cup grated carrot
1/4 cup water
1 tablespoon
margarine
2 cans (14 1/2 oz.
each) whole tomatoes, undrained, cut
1 can (6 1/2 oz.)
minced clams, undrained
3/4 cup spicy
vegetable juice
2 tablespoons ketchup
2 tablespoons snipped
fresh parsley
1 bay leaf
1/4 to 1/2 teaspoon
red pepper sauce
1/4 teaspoon dried
thyme leaves
1/8 teaspoon pepper
Combine potatoes,
onion, carrot, water and margarine in 3-quart saucepan. Cook over
medium heat for 8 to 10 minutes, or until vegetables are tender,
stirring frequently. (If vegetables begin to stick, add additional
1/4 cup water and continue cooking.) Stir in remaining ingredients.
Bring mixture to boil over high heat. Cover. Reduce heat to low.
Simmer for 10 to 15 minutes, or until chowder is hot and flavors are
blended, stirring occasionally. Remove and discard bay leaf before
serving.
Servings: 6.0 Calories: 106.0
Calories from fat: 24.0 Total Fat 3g
|
