Manhattan Clam Chowder

Serves 6

6 slices turkey bacon
1 large onion, finely chopped
24 ounces canned clams, and juice
1 1/2 cups turnips, finely chopped
1/2 cup celery, chopped
1 1/2 cups low sodium chicken broth or vegetable broth
3 teaspoons fresh parsley, chopped
1/3 teaspoon dried thyme leaves
Salt and pepper, to taste
1 (24-oz.) can diced tomatoes

In a large saucepan, cook turkey bacon and onion, stirring occasionally, until bacon is crisp and onion is tender

Stir clams and their juice, turnips, celery and broth into bacon and onion. Heat to boiling; reduce heat; cover and simmer about 10 minutes, or until turnips are tender.

Add diced tomatoes to saucepan along with remaining ingredients. Heat to boiling, stirring occasionally, then serve.

Per serving: 112 Calories; 1g Total Fat; 14g Protein; 2g Dietary Fiber; 11g Carbohydrate; 31mg Cholesterol; 576mg Sodium Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable.

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