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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Manhattan Clam Chowder Recipe

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This recipe for Manhattan Clam Chowder is from The Sensational A - Z Cookbook, 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!


Category:
Category:

Ingredients:  
Ingredients:  
1 pint of shucked clams
1 cup of tomato and clam juice cocktail
2 potatoes, cleaned, peeled and chopped
1 cup of red bell pepper, seeded, and chopped
¼ cup of green onions, chopped
¼ teaspoon of ground black pepper
1 (14.5 ounce) can of Italian-style diced tomatoes

Directions:
Directions:
Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.

Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan, heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.

Stir in the undrained tomatoes and the chopped clams and heat through.

Number Of Servings:
Number Of Servings:
6 to 8 servings
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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