Recipe - Manhattan Clam Chowder

One half cup Chopped onion
One half cup Chopped celery
1 tablespoon Vegetable oil
1 cn No salt added tomatoes, 16oz
chopped
1 md Potato; peeled and minced
One half cup Chopped parsley
8 ounce Clam juice
One half teaspoon Dried thyme; crumbled
1 small Bay leaf
1 cn Chopped clams, 6One half oz.
rinsed and drained
3 tablespoon Kikkoman Lite Soy Sauce

Saute onion and celery in hot oil in Dutch oven or large saucepan about 2
minutes, or until soft. Stir in next 6 ingredients and Three fourths cup water.
Cover and simmer 30 minutes, or until potato is tender. Stir in clams and
lite soy sauce; heat through.

Makes 4 to 6 servings.

Source: An American Cooking Tour Featuring Kikkoman LowSalt Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip