"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Manhattan Clam Chowder Recipe

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

Susan Privot
Added: Friday, January 2, 2009


2 - 6.5 oz cans minced clams
4 slices bacon
1 c chopped onion
1 c chopped celery
1/4 c chopped carrots
16 oz can diced tomatoes
2 cups of finely diced potatoes
1 c chicken broth (or 1 bottle clam juice)
1/2 tsp dried basil
1/4 tsp red pepper
1/8 tsp black pepper
2 tbsp snipped parsley

Fry bacon in pot until crisp; drain on paper towels and crumble.

Saute onion, celery and carrots in bacon fat.

Stir in clam juice, tomatoes, potatoes, chicken broth, basil, red pepper, black pepper. Bring to boil then simmer till veggies are tender.

Stir in clams; cook 1-2 minutes more.

Sprinkle each serving with bacon bits and parsley.

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