Ingredients

• 1 pint shucked clams
• 1 cup tomato and clam juice cocktail
• 2 potatoes , cleaned and chopped
• 1 cup chopped green bell pepper
• 0.25 cups chopped green onions
• 0.25 teaspoons ground black pepper
• 1 , 14.5 ounce

Instructions

1. 1 Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
2. 2 Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions, and black pepper in a large saucepan; heat to a boil. Reduce heat, cover, and simmer for about 15 minutes or until potatoes are just tender.
3. 3 Stir in undrained tomatoes and chopped clams and heat through.

Nutrition per serving