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Weight Watchers Manhattan Clam Chowdah
Clean Plate Club
Points: 4 per 1 1/2 c. serving
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, minced, drained, juice reserved
ounces canned diced
ounces fish stock or 29 ounces clam juice
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, green pepper and carrot.
Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.
Stir in potatoes, undrained tomatoes, fish stock/clam juice.
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.
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