Manhattan Clam Chowder

1 tablespoon olive oil
1 teaspoon bottled minced garlic (about 2 cloves)
2 1/2 cups chopped peeled baking potato (about 1 pound)
1 cup water
1 teaspoon dried oregano
1/4 teaspoon black pepper
2 (14.5-ounce) cans diced tomatoes, undrained
1 (8-ounce) bottle clam juice
2 (6 1/2-ounce) cans chopped clams, undrained
2 tablespoons chopped fresh parsley


Heat olive oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Add potato and next 5 ingredients (potato through clam juice); bring to a boil. Cover and cook 15 minutes or until potato is tender. Stir in clams; cook 3 minutes. Ladle into soup bowls; sprinkle with parsley.




--Adapted from Cooking Light magazine