Manhattan Clam Chowder

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Title: Manhattan Clam Chowder
Categories: Soups, Seafood
Yield: 4 servings

1/2 c Chopped onion
1/2 c Chopped celery
1 tb Vegetable oil
1 cn No salt added tomatoes, 16oz
-- chopped
1 md Potato; peeled and diced
1/2 c Chopped parsley
8 oz Clam juice
1/2 ts Dried thyme; crumbled
1 sm Bay leaf
1 cn Chopped clams, 6-1/2 oz.
-- rinsed and drained
3 tb Kikkoman Lite Soy Sauce

Saute onion and celery in hot oil in Dutch oven or large saucepan about 2
minutes, or until soft. Stir in next 6 ingredients and 3/4 cup water.
Cover and simmer 30 minutes, or until potato is tender. Stir in clams and
lite soy sauce; heat through.

Makes 4 to 6 servings.

Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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