Serves: 4
Total Calories: 309
1. In a heavy 3-quart saucepan over medium heat, sauté onion, celery, and garlic in butter 5 minutes.
2. Stir in vegetable juice cocktail, tomatoes with juice, water, tomato paste, bouillon granules, parsley, basil, thyme, and hot pepper sauce. Bring to a boil and boil 4 minutes.
3. Add cod. Bring to a boil reduce heat to low, cover, and simmer 8 minutes or until fish is opaque. Stir in clams with liquid and lemon juice. Heat through.
4. Sprinkle Parmesan cheese over each serving.
This Seafood Chowder recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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