Manhattan Clam Chowder

• 2 pounds Yellow Potatoes
• 1/2 whole Large Vidalia Onion, Chopped
• 4 stalks Celery, Chopped
• 4 cups Water
• 1 cube Vegetable Or Chicken Bouillon
• 3 cans 10.5 Oz Cans, Chopped Clams With The Juice
• 1/3 cups Dried Parsley
• 2 teaspoons Black Pepper, Or To Taste
• 1 teaspoon White Pepper (or To Taste)
• 1 teaspoon Salt, Optional, Or To Taste
• 1 teaspoon Dried Oregano
• 1/4 teaspoons Garlic Powder
• 1 pinch Sage
• 1 whole Bay Leaf
• 6 cups Low-sodium Original V8 Vegetable Juice

1. 1. Wash, peel and chop your potatoes; chop the onions and celery.
2. 2. Add them to your crock pot or a large pot with 4 cups water, the bouillon cube, chopped clams with clam juice, parsley, black and white pepper, salt, dried oregano, garlic powder, sage and bay leaf.
3. 3. Stir, cover and cook on low for 6-8 hours or until potatoes are thoroughly cooked.
4. 4. When potatoes are cooked, remove the bay leaf and add in 6 cups low sodium V8 original vegetable juice (or plain tomato sauce plus water and salt); stir, and let simmer for 30 minutes before serving.
5. Makes 12 servings.
6. Approximately 150 calories per serving.

potatoes, vidalia onion, stalks celery, water, chicken, parsley, black pepper, white pepper, salt, oregano, ubc, sage, bay leaf, vegetable juice

Taken from tastykitchen.com/recipes/soups/manhattan-clam-chowder/ (may not work)