Clam Chowder

Ingredients:
2 cups potatoes, cubed
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped pepper
1 cup chopped carrots
Three, 6.5-ounce cans clams, undrained
2 cups tomatoes, chopped
2 cups chicken or vegetable broth
1 cup water
1 cup clamato or V8 juice
1/2 cup chopped spinach
1/4 cup fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon hot pepper or Tabasco sauce, or to taste

Directions:
In a saucepan, over medium heat, saute first five ingredients in 1/8-cup of broth, adding more broth as needed to prevent sticking, until vegetables are crisp-tender, about four minutes.

Add remaining ingredients.

Bring to a boil.

Reduce heat and simmer about ten minutes.

Recipe makes ten servings.

Nutrition information per serving:
Calories: 87
Fat: 3g
Protein: 7g