2 c. lg. clams, chopped
2 (8 oz.) bottles clam juice
1 c. water
1/2 c. chopped onion
1 1/2 tsp. minced garlic
1/2 bay leaf
1/4 tsp. thyme
1 c. diced celery
1/2 c. diced carrots
1 c. diced potatoes
1/4 tsp. pepper
1 tbsp. chopped fresh parsley

Combine clams, clam juice and water in large pan. Bring to a boil. Skim off fat. Reduce heat to medium. Add onion, garlic, bay leaf, and thyme. Cover and simmer for 45 minutes. Add celery and carrots. Cover and cook for 25 minutes.

Add potatoes and pepper. Cook 20 minutes more. Discard bay leaf. Stir in parsley. Makes about 5 cups. Per serving: 55 calories, 7 gm protein, 8 gm fat, 6 gm carbohydrates.

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