Ingredients

4 teaspoons olive oil
1 1/2 cups chopped fennel bulb
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 32-ounce carton reduced-sodium chicken broth
1 cup canned no-salt added stewed tomatoes, coarsely chopped, juice reserved
1 8-ounce bottle clam juice
1 large Yukon Gold potato, scrubbed and chopped
1 1/2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried)
1 1/2 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/4 teaspoon crushed red pepper
1 6 1/2-ounce can minced clams
1/2 teaspoon grated lemon zest
1 teaspoon fresh lemon juice

Directions

Heat oil in a large nonstick saucepan. Add fennel, onion, carrot and celery; cook until softened. Add broth, tomatoes and their juice, clam juice, potato, thyme, oregano and crushed red pepper. Bring to a boil. Reduce heat; simmer until vegetables are tender, about 15 minutes.

Stir in clams with their juice, lemon zest and juice. Simmer until heated through (don't let it boil; the clams will be tough). Serves 6.

Nutrition per serving: 133 calories, 4 grams fat, 10 mg cholesterol, 415 mg. sodium, 18 grams carbohydrate, 3 grams fiber, 7 grams protein, 54 mg. calcium. WeightWatchers Points Value: 2.