Manhattan Clam Chowder

20 oz canned clams, minced, drained, juice reserved
2 medium celery, stalks, chopped
1 medium green pepper, chopped
1 medium carrot, chopped
2 small potatoes, peeled and chopped
14 1/2 oz canned diced tomatoes, Italian-style, undrained
29 oz canned chicken broth
1/8 tsp cayenne pepper

Place reserved clam juice in a liquid measuring cup; add water so
that the total mixture equals 1 1/2 cups.
In a large saucepan, combine juice mixture, celery, green pepper
and carrot. Bring to a boil, reduce heat, cover and simmer until
vegetables are tender, about 10 minutes.
Stir in potatoes, undrained tomatoes, broth and cayenne pepper.
Bring to a boil, reduce heat, cover and simmer for 10 minutes more; stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through. Yields about 1 1/2 cups per serving.

6 servings @ 4-Points per serving or Core