Manhattan Clam Chowder - cooking recipe

Ingredients

1 c. onions, chopped
1 c. celery, chopped
1/2 c. green pepper, chopped
olive oil spray
2 (6 1/2 oz.) cans clams
1 c. water
2 c. potatoes, peeled and diced
2 Tbsp. fresh sage, minced
1 Tbsp. fresh thyme, minced
3 c. (24 oz.) canned, crushed low sodium tomatoes with juice
dash of Tabasco sauce

Preparation

Spray a large saucepan with olive oil spray.
Add onions, celery and green pepper and saute until tender.
Drain clams, reserving juice.
Add juice, water, potatoes, sage and thyme to vegetable mixture.
Cook until potatoes are tender, about 20 minutes.
Add clams, tomatoes and Tabasco.
Heat until warmed through.
Makes 4 servings.