Weight Watchers Manhattan Clam Chowdah

• 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

1. Place reserved clam juice in a liquid measuring cup.
2. Add water so that the total mixture equals 1 1/2 cups.
3. In a large saucepan, combine juice mixture, celery, green pepper and carrot.
4. Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.
5. Stir in potatoes, undrained tomatoes, fish stock/clam juice.
6. Bring to a boil, reduce heat, cover and simmer for 10 minutes more;
7. Stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through.

clams, celery, green pepper, carrot, potatoes, tomatoes, tomato paste, fish, thyme, sherry wine

Taken from www.food.com/recipe/weight-watchers-manhattan-clam-chowdah-227444 (may not work)