*** Zesty Red Clam Chowder

• 1 onion, diced
• 3 slices bacon, diced
• 2 (6.5oz) cans minced clams (do not drain)
• 1 large all-purpose potato, peeled and chopped
• 1 celery stalk, chopped
• 1 (28 oz) can crushed tomatoes (or use 1/2 large can, plus 1 14.5 oz can of diced tomatoes)
• 2 Tbsp chopped parsley
• 1 tsp dried oregano, crumbled
• 1/2 tsp salt
• 1/2 tsp cayenne pepper, or to taste
• 1/4 tsp freshly ground pepper

In a large nonstick saucepan or Dutch oven, saute the onion and bacon until the onion is tender and the bacon is browned, about 10 minutes.

Stir in the clams, potato, celery, and 1 cup water; bring to a boil. Reduce the heat and simmer until the potato is tender, about 10 minutes. Stir in the tomatoes, parsley, oregano, salt, cayenne, and pepper; cook until heated through, about 5 minutes.

Makes 4 servings, 5 WW PointsPlus per serving.