This recipe for Manhattan Chowder, by Jeanne Place, is from The Paulson Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 lb. diced bacon 1/4 c. diced onion 2 cans minced clams, drained; reserve juice. 2 c. raw diced potatoes (or 1 can cream of potato soup) 1 c. water 1/3 c diced celery 1/4 c. diced green pepper 1 can stewed tomatoes 1-2 tsp. dried parsley 1 tsp. salt 1/8 tsp pepper 1/2-1 tsp. thyme
In a sauce pan, cook bacon and onion. Add juice, reserved juice from clams. Add potatoes, water, celery, green pepper. Cook until tender. Add tomatoes, clams, parsley, salt, pepper and thyme. Simmer 10-20 minutes.
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