Mexican Clam Chowder Recipe

• 1 Tbsp. extra virgin olive oil
• 1 x onion - (1/2 lb) peeled, minced
• 2 x garlic cloves pressed or possibly chopped
• 1 Tbsp. chili pwdr
• 6 c. fat-skimmed chicken broth
• 1 1/3 lb red thin-skinned potatoes scrubbed
• 1 can diced tomatoes - (14 1/2 ounce)
• 1 can low-fat vegetarian chili with beans - (15 ounce)
• 1 pkt frzn corn kernels - (10 ounce)
• 1 pkt frzn petite peas - (10 ounce)
• 1 can baby clams - (to 2, 10 to 12 ounce ea)
• 2 Tbsp. lime juice - (to 3)
• 1 tsp warm sauce - (to 2)
• 2 Tbsp. minced fresh cilantro Salt to taste Freshly-grnd black pepper to taste

Directions