*** Manhattan Seafood Chowder

• 5 slices bacon, chopped
• 2 ribs celery, chopped
• 1 onion, chopped
• 1 russet (baking) potato (8 ounces), peeled and cut into 1/2" cubes
• 1/2 bulb fennel, chopped
• 4 cloves garlic, minced
• 1 tsp dried basil
• 1 can (14.5 ounces) no-salt-added diced tomatoes
• 2 bottles (8 ounces each) clam juice
• 3/4 pound peeled and deveined small shrimp
• 1 can (6.5 ounces) chopped clams, drained
• 1/4 tsp freshly ground black pepper

Cook the bacon in a large saucepan over medium high heat for 4 to 5 minutes, or until just starting to brown.

Reduce the heat to medium and add the celery, onion, potato, fennel, garlic, and basil. Cook, stirring occasionally, for 6 to 7 minutes, or until the vegetables are crisp-tender.

Stir in the tomatoes and clam juice. Bring to a boil over medium-high heat.

Reduce to a simmer, cover, and cook for 18 to 20 minutes, or until the potatoes are tender.

Add the shrimp, clams, and pepper, and cook for 4 to 5 minutes, or until the shrimp are cooked through.

Makes 4 servings, 2 cups each. 8 WW PointsPlus per serving. Add a salad with 2 cups romaine with 1 tsp olive oil and 1 1/2 tsp balsamic vinegar to make a meal.