Hearty Manhattan Clam Chowder
|Chopped clams with juice||6 Ounce|
|Tomato||1 Small, seeded and chopped|
|No salt added tomato juice||8 Ounce|
|Green pepper||1⁄4 , seeded and diced|
|Diced green onion||1 Teaspoon|
|Whole thyme||1⁄4 Teaspoon|
|Lemon||1⁄4 , juiced|
|Water||1⁄2 Cup (8 tbs)|
Drain clams, reserving juice.
Combine clam juice and remaining ingredients.
Simmer, covered, until vegetables are tender.
Add the chopped clams and heat through.
Serve very hot in bouillon cups.