Manhattan Clam Chowder

Manhattan Clam Chowder Makes 8 Servings 2 Tbs Oil 3 Onions, chopped One 28-oz can crushed tomatoes 4 Carrots, diced 2 Potatos, peeled and diced 2 Celery stalks, chopped 1 Tsp dried thyme 1/2 Tsp salt 1/4 Tsp black pepper 1 Bay leaf 2 Cups water Three 6-1/2 oz cans minced clams, undrained 1/3 Cup minced parsley 6 Drops hot pepper sauce, or to taste In a large nonstick saucepan or Dutch oven, heat the oil. Add the onions and cook, stirring as needed until softened, about 5 minutes. Add the tomatoes, carrots, potatos, celery, thyme, salt, black pepper, bay leaf and 2 cups water, bring to a boil. Reduce the heat and simmer, covered, stirring as needed until the vegetables are tender, about 20 minutes. Discard the bay leaf. Stir in the clams with the liquid, the parsley and pepper sauce, coo****il heated through, about 3 minutes. This is a great soup for the cold winter nights ahead. Recipe can be easily doubled and freezes beautifully. Calories 166 Total Fat 5g Saturated Fat 0g Cholesterol 24mg Sodium 220mg Carbohydrate 20g Dietary Fiber 4g Protein 12g Calcium 96mg