Manhattan Red Clam Chowder

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When I was little, red clam chowder was the only soup I remember. It came out of a can. I loved it! My grown-up version is, I dare say, much better. Besides being delicious, it’s very easy on the waistline.

Splash of Olive Oil for the Pot
1 Onion, sliced thinly
1 Stalk of Celery, minced
1 Green Pepper, sliced thinly
1 Large Potato, chopped into small cubes
1 Large Tomato, minced
1 Tbsp. Tomato Paste
3 cups Home-made Chicken Broth (or Low Sodium Store Bought)
2 tsp. Herbs de Provence
1 can of clams and the clam juice

Heat oil in a medium sized cooking pot. Add sliced onion and celery, sauté until onion softens. Stir in pepper, potato, and tomato paste. Add Broth and juice from can of clams (don’t drain out the dregs…sometimes sand settles there). Bring soup to a boil then reduce to a simmer. Add Herbs de Provence.
Strain clams in a colander under running water to be sure to clear away any bits of sand or debris. Set aside clams.
When potato is tender, add clams and simmer for a few minutes. They take no time at all to cook. Serves 4.

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