Manhattan Style Clam Chowder

2 teaspoons butter
1 large onion
1 garlic clove, minced
2 large celery stalks,including leaves diced
2 6.50-oz. cans chopped clams, including juice
Water
1/2 large green pepper, diced
1large potato, peeled an diced
1 16-oz. can stewed tomatoes
2 cups tomato juice (or 1 cup tomato sauce with 1 cup water)
Dash cayenne pepper
1 bay leaf
1/2 teaspoon dried thyme leaves
1/2 teaspoon sugar or sweetener
1/4 teaspoon dried marjoram leaves
1/2 teaspoon black pepper

In a large heavy saucepan or Dutch oven, melt butter. Add onion, garlic, and celery. Cook vegetables over medium, heat, stirring frequently, until onion is tender, about 6 minutes. if vegetables begin to stick, lower heat.

Drain liquid from clams and oysters (reserving clams and oysters) into a measuring cup and add enough water to make 1 3/4 cups of liquid. Add this liquid to pan, along with green pepper and potato. Bring to a boil. Cover, lower heat, and simmer 10 to 12 minutes, stirring occasionally, or until potato is tender. Add clams, oysters and all remaining ingredients, breaking up tomatoes with a spoon. Remove and bring to a boil. Lower hear and simmer about 5 minutes longer, until flavors are well blended. Remove and sicard bay leaf. This soup keep 2 to 3 days in the refrigerator.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BLUEHORIZONS1.