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Manhattan Clam Chowder

by

Yield: Serves 4-6

Many New England cooks believe this soup should never darken their dining room doors.

Ingredients:

  • 1/4 pound salt pork, diced
  • 3 onions, peeled and sliced
  • 2 cups potatoes, peeled and chopped
  • 2 cups stewed tomatoes
  • 1 sweet red pepper, cored and chopped
  • 2 sprigs thyme
  • 4 cups clam juice or water
  • 1 cup shucked clams
  • Salt and pepper to taste

Instructions:

Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Saut
Updated Tuesday, September 18th, 2007
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