"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Manhattan Clam Chowder Recipe

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This recipe for Manhattan Clam Chowder, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Watson
Added: Sunday, March 2, 2008


3 slices bacon
1 qt boiling war
1 1/2 tsp salt
1 C finely diced carrots
1 C finely diced celery
1 C chopped oniond
2 C diced potatoes
1 C tomatoes
1/2 tsp thyme
1/4 tsp pepper
10 fresh or canned clams, finely chopped
strained clam juice
1 tbsp enriched flour
1 tbsp water

Fry bacon until golden, but not brown; add water and simmer 5 min. Add salt, carrots, celery and onions and simmer 20 min. Add other seasoning, potatoes and tomatoes and simmer 20 min. Add clams and juice; cook 10 min. Thicken with flour-and-water paste.

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