"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Manhattan Clam Chowder Recipe

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

Contributor:  
Contributor:  
Kim Kassian
Added: Wednesday, November 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 pound bacon, diced
1 large onion, peeled and chopped
2 medium potatoes, peeled and diced
2 carrots, peeled, sliced thin
3 celery stalks, sliced
1 tablespoon parsley flakes
1 (12 ounce) can tomatoes
1 (16 ounce) can clams, with liquid (or 2 cups fresh, shelled)
Pepper to taste
1 bay leaf
1 teaspoon dry thyme, crushed

Directions:
Directions:
In skillet on top of stove, fry bacon and drain. Place all ingredients in crock pot. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

 

 

 

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