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Mediterranean Clam Chowder Recipe

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This recipe for Mediterranean Clam Chowder, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Gonzales


1 large leek chopped
1 large red onion chopped
4 each celery stalks chopped
3 large carrots chopped
2 cups mushrooms sliced
3 each bay leaf
3 each bacon
¼ cup dill chopped
¼ cup tarragon dry or fresh, chopped
¼ cup marjoram dry or fresh, chopped
¼ cup thyme dry or fresh, chopped
1 pinch Cajun seasoning
1 pinch salt
1 teaspoon sugar
3 ¾ cups marinara sauce 1/2 #10 can
40 fluid ounces clams, canned
¾ can clam juice

Sauté leeks, red onion, celery stalks, carrots, mushrooms, bay leaves and bacon for 10-15
Add spices and sauté for 3-5 minutes.
Add marinara sauce, clams and juice and clam juice.
Heat to boil, then reduce to a medium simmer. (1/2=1 hour)
If needed add more water or clam juice to thin.

Number Of Servings:
Number Of Servings:




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