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Manhattan Clam Chowder

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CATEGORY CUISINE TAG YIELD
Dutch Soup 8 Servings

INGREDIENTS

5 sl Bacon; diced
2 1/2 c Diced onions
1 1/2 c Diced carrots
1 c Diced celery
2 tb Chopped parsley
5 c Water
2 c Diced potatoes
3 Dozen clams; shucked and drained (reserve liquid)
1 cn (28-oz) tomatoes
1 Bay leaf
1 ts Salt
1 ts Thyme
1/4 ts Pepper
5 minutes longer. Serves 8.

INSTRUCTIONS

In a 5-quart Dutch oven over medium heat, fry bacon until almost crisp;
push to side of pan. Add onions and cook until tender, about 10 minutes.
Add carrots, celery and parsley; cook 5 minutes.
Add water, potatoes, clam liquid, tomatoes with their liquid, bay leaf,
salt, thyme and pepper; heat to boiling. Reduce heat to low; cover and
simmer
20    minutes, stirring often.
With sharp knife, chop clams; add to vegetable mixture; gently simmer soup
ARKANSAS GAZETTE, 1989, FROM
"GOOD HOUSEKEEPING ILLUSTRATED
COOKBOOK"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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