Manhattan Clam Chowder

1. Wash, peel and chop your potatoes; chop the onions and celery.

2. Add them to your crock pot or a large pot with 4 cups water, the bouillon cube, chopped clams with clam juice, parsley, black and white pepper, salt, dried oregano, garlic powder, sage and bay leaf.

3. Stir, cover and cook on low for 6-8 hours or until potatoes are thoroughly cooked.

4. When potatoes are cooked, remove the bay leaf and add in 6 cups low sodium V8 original vegetable juice (or plain tomato sauce plus water and salt); stir, and let simmer for 30 minutes before serving.

Makes 12 servings.

Approximately 150 calories per serving.