Ingredients:

• Two 6.5-ounce cans of minced clams
  
• Lowfat cooking spray
  
• 2 medium stalks celery, chopped
  
• 1 medium carrot, peeled and chopped
  
• 1 small onion, chopped
  
• One 8-ounce can of clamato juice (combination of clam and tomato juice)
  
• 2 cups of red potatoes, chopped
  
• 1 teaspoon dried thyme, crushed
  
• 1/4 teaspoon cayenne pepper
  
• Fresh ground pepper, to taste
  
• One 14.5-ounce can diced tomatoes, undrained

Directions:

1. Drain the clams but reserve the juice from the cans into a measuring cup and if necessary, add water until you have 1-1/2 cups of liquid, then set aside.
   
2. Spray a large saucepan with lowfat cooking spray. Raise heat to medium-high heat then sauté celery, carrot, and onion until crisp-tender (about 3-4 minutes.)
   
3. Stir in reserved clam juice, canned clamato juice, potatoes, thyme, cayenne and black pepper. Raise heat to bring to boiling then reduce heat to medium-low. Cover and simmer for 10 minutes.
   
4. Add the tomatoes and minced clams, raise heat again to bring to boiling then reduce heat and simmer for 2-3 minutes before serving.