Source: dLife

A hearty, healthy red chowder with with assorted vegetables.

Servings

12 oz minced canned clams
1 cup vegetable juice, low sodium (use V8 if available)
14.5 oz Tomatoes, stewed, unsalted, canned , undrained and crushed
12 oz small potatoes , diced (equal to 1-1/2 cups, new potatoes)
1.25 cup fresh mushrooms , sliced
0.75 cup fresh chopped celery (including the leaves)
0.75 cup fresh chopped onion
0.5 cup sliced carrots
1 tsp ground thyme
1 tsp dried parsley
0.25 tsp black pepper
1 tbsp extra virgin olive oil

1 Drain the clams, reserving the juice. Set the clams aside. Pour the clam juice into a measuring cup and add the amount of water it takes to bring the volume to 1 1/2 cups.
2 Pour the clam juice mixture into a 3-quart pot and add the remaining ingredients, excluding the clams and olive oil. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 30 minutes until the vegetables are tender and the flavors are well blended.
3 Add the clams and olive oil to the soup and simmer for 1-2 minutes until thoroughly heated.
4 Serve hot.