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Manhattan Clam Chowder
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5 cups | 1, 2" diced potatoes. |
4 slices | bacon, diced. |
2 cups | sliced celery. |
2 cups | diced onion. |
1/2 cup | carrots, diced. |
1 teaspoon | thyme leaves. |
2 (14oz) cans | diced tomatoes. |
2 tablespoons | butter. |
6 (6oz) cans | chopped clams. |
2 (8oz) bottles | clam juice. |
1/4 teaspoon | cayenne. |
1 teaspoon | black pepper. |
1 teaspoon | salt. |
2 cups | water. |
1 tablespoon | dried parsley. |
Cook the bacon in a stock pot over medium heat until it just starts to brown. Toss in the celery, onions and carrots and cook until vegetables are limp but not browned. Add the potatoes and cook, stirring for 5 minutes. Add the rest of the ingredients except for the butter and bring to a boil.
Cover and simmer until the potatoes are tender. This will take 25 to 30 minutes. Just before serving add the butter.
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