"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Manhattan Clam Chowder Recipe

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

Mary Ubersax
Added: Saturday, June 24, 2006


3 slices bacon, finely diced
1 c. diced celery
1 c. chopped onion
2 (7 oz) cans minced claims
1 can tomatoes (2 cups)
2 c. diced potatoes
1 c. diced carrots
1 % t. salt
14 t. thyme
Dash of pepper

1. Partially cook bacon, add celery and onion. Cook until tender, but not brown.
2. Drain off fat.
3. Drain clams, reserving juice, add water to make 4 cups liquid.
4. Add to bacon mixture.
5. Add tomatoes, potatoes, carrots and seasonings to bacon mixture.
6. Cover and simmer 35 minutes.
7. Blend 2 T. flour with 2 T. cold water to make a smooth paste. Stir into chowder.
8. Cook and stir until mixture comes to a boil.
9. Add clams and heat through.

Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a delicious clam chowder recipe from my Grandmother, Mary Ubersax's kitchen.




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