In a Slow Cooker
Manhattan Clam-Bacon Chowder
3 cups reduced-sodium vegetable broth
1 (14 ½-ounce) can petite diced tomatoes
1 (10-ounce) can baby clams
1 red potato, scrubbed and cut into ½-inch dice
1 red onion, quartered and thinly sliced
1 celery stalk with leaves, thinly sliced
2 slices Canadian bacon, finely chopped
6 sprigs + ⅓ cup chopped fresh flat-leaf parsley
⅛ teaspoon black pepper
Combine broth, tomatoes, clams with their juice, potato, onion, celery, bacon, parsley sprigs, and pepper in 5- or 6-quart slow cooker. Cover and cook until vegetables are softened, 4–6 hours on high or 8–10 hours on low. Discard parsley sprigs. Serve sprinkled with chopped parsley.
PER SERVING (1 ½ cups): 180 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 64 mg Chol, 908 mg Sod, 22 g Carb, 7 g Sugar, 3 g Fib, 16 g Prot, 143 mg Calc.
HEALTHY EXTRA
Add 1 carrot, cut into small dice, to the soup along with the celery.