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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Manhattan Clam Chowder Soup, Freddi Bowyer Hjelset Recipe

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This recipe for Manhattan Clam Chowder Soup, Freddi Bowyer Hjelset is from The Recipes We Love, For People We Love Second Edition, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 qts of fresh clams, cleaned, steamed and chopped
1/2 lb of bacon, diced
1/2 stick of butter
1 very large onion, chopped
3 tbsp flour
2 cups diced potatoes
4 stalks of celery, chopped
1/2 cup diced green pepper
1 28 oz can of tomato sauce
2 bay leaves
1 tsp thyme
1 bag frozen mixed vegetables
1/2 cup minced parsley
1 1/2 quarts of water
black pepper
cayenne pepper

Prepare your clams, use only the harder meat portion, chopped. Reserve cooking liquid from steaming for broth.
In large soup pot, cook diced bacon. Remove bacon from pot when crisp and reserve. Add butter to fat renderings, mix to incorporate. Add all fresh vegetables and flour, stirring frequently, cook for about 8 min. Add the tomato sauce, bay leaves, frozen vegetables, steaming liquid and 1 1/2 quarts of water.
Add spices and simmer until potatoes are done.
When potatoes are tender, add clams and bacon. Taste, and correct seasonings.
3 cups of canned clams, 4 small cans minced, may be substituted. Remember to strain clams from juice and reserve until vegetables are cooked.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
Happy memories of coming home from the beach with our clams! This soup tastes even better the next day.




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