Mexican Corn and Clam Chowder

Low fat and delicious!
Serves 4.

1 medium onion, diced
1 carrot, diced
1 stalk celery, diced
1 qt. clam juice (or water)
1½ cups bottled salsa, medium-hot
1 cup corn, frozen niblets
6 small red-skin potatoes, diced
2 cups BLOUNT Frozen Sea Clam Meat

Combine all ingredients except clam meat in medium sauce pan. Simmer mixture for 10 minutes or until potatoes are tender. Add clam meat, simmer an additional 15 seconds and remove form heat. Serve garnished with chopped scallion; and pass lime wedges to squeeze into chowder as desired.