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Manhattan-style Clam Chowder With Chilies

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CATEGORY CUISINE TAG YIELD
October 199 1 Servings

INGREDIENTS

4 Bacon slices, chopped
1 Onion, chopped
2 Celery stalks, chopped
3 Garlic cloves, minced
1 Bay leaf
1/2 t Dried thyme, crumbled
2 Stewed tomatoes, 14- to
16-ounce
1 Bottle clam juice, 8-ounce
1 Tomato sauce, 8-ounce
1 Russet potato, peeled diced
1 Diced green chilies
4-ounce
2 Chopped clams, 6 1/2-ounce

INSTRUCTIONS

Fry bacon in heavy large saucepan over medium-high heat until just
beginning to brown, about 7 minutes. Add onion, celery, garlic, bay
leaf and thyme and cook until onion is tender, stirring occasionally,
about 8 minutes. Add stewed tomatoes with their juices, clam juice,
tomato sauce, potato and chilies. Reduce heat and simmer until potato
is very tender, about 40 minutes. Add clams with juices and heat
through. Season chowder to taste with salt and pepper. Ladle into
bowls and serve.  Serves 6.  Bon Appetit October 1991  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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