Diabetic Manhattan Clam Chowder
2 slices raw bacon
2 celery ribs, chopped
2 medium carrots, chopped
1 large onion, chopped
3 medium potatoes, peeled and diced
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 (10 ounce) cans baby clams, undrained
2 (8 ounce) bottles clam juice
1 teaspoon dried thyme
Yield: 10 servings
In a large pot, cook the bacon for 3 to 5 minutes over medium-high heat until crisp. Add the celery, carrots, and onion, and saute for 5 to 7 minutes, or until the onion is tender; Stir frequently.
Add the remaining ingredients, cover, and bring to a boil.
Reduce heat to low and simmer, covered, for 45 to 55 minutes, or until the potatoes are tender.