Weight Watchers Manhattan Clam Chowdah - cooking recipe

Ingredients

20 ounces canned clams, minced, drained, juice reserved
2 medium celery ribs, chopped
1 medium green pepper, chopped
1 medium carrot, chopped
2 small potatoes, chopped
10 ounces canned diced Rotel Tomatoes
3 ounces tomato paste
29 ounces fish stock or 29 ounces clam juice
1 teaspoon thyme
1 dash sherry wine

Preparation

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.