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Manhattan Calm Chowder Recipe

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

Contributor:  
Contributor:  
Jessica Cacciapouti
Added: Monday, April 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen quahog's
1 c. chopped onion
Clam broth 4 - 6 cups (Use some of broth from steaming the quahog's)
Carrots 2 cups diced
Potatoes 2 - 3 cups diced
Tomato juice - 1 quart
Clams - steamers or canned clams (2 or 3 cans)
Saltine crackers approx. 8 oz. package

Directions:
Directions:
Steam quahog's, remove from pan and save broth for chowder. Remove from shells when cool and then grind the sacks with some saltine crackers. Put in ground sacks with crackers & fry in a little butter. Add clam broth & some water (about 1 cup). Put in cut up carrots & potatoes. Add 1 quart tomato juice, clams & cook until vegetables are done. At this time add in the rest of the saltines which can be crushed by hand. This will thicken the chowder. Taste to see if you need to add salt & pepper.

Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
You can use steamers for the clams or both steamers & canned clams. Depends how many clams you like in your chowder.

 

 

 

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