EASY MANHATTAN-STYLE CLAM CHOWDER
Source: Skinny Soups by Ruth Glick and Nancy Baggett
Servings: 5 or 6

2 teaspoons non-diet, tub-style margarine, or butter
1 large onion, finely chopped
1 small clove garlic, minced
2 large celery stalks, including leaves, diced
2 cans (6 1/2-oz. each) chopped clams, including juice Water
1/2 large sweet green pepper, diced
1 Large potato, peeled and diced
1 (14 1/2-oz.) can stewed tomatoes
2 cups tomato juice
Dash cayenne pepper
1 bay leaf
1/2 teaspoon dried thyme leaves
1/2 teaspoon sugar
1/4 teaspoon dried marjoram leaves
1/8 teaspoon black pepper

In a large, heavy saucepan or Dutch oven, melt margarine. Add onion, garlic, and celery. Cook vegetables over medium heat, stirring frequently, until onion is tender, about 6 minutes. If vegetables begin to stick, lower heat.

Drain liquid from clams (reserving clams) into a measuring cup and add enough water to make 1 3/4 cups of liquid. Add this liquid to pan, along with green pepper and potato. Bring to a boil. Cover, lower heat, and simmer to 12 minutes, stirring occasionally, or until potato is tender.

Add clams and all remaining ingredients, breaking up tomatoes with a spoon. Recover and bring to a boil. Lower heat and simmer about 5 minutes longer, until flavors are well blended. Remove and discard bay leaf.

This soup keeps 2 to 3 days in refrigerator.