Manhattan Clam Chowder
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Yield: Serves 4-6
Many New England cooks believe this soup should never darken their dining room doors.Ingredients:
1/4 pound salt pork, diced3 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. SautBrowse Similar Recipes
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