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Manhattan Clam Chowder VI

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Rating: 4/5
1 review

ready in: 30-60 minutes
serves/makes:   6

recipe id: 28198
Manhattan Clam Chowder VI Recipe
photo by: Linda
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2 potatoes chopped (1" cubes unpeeled)
1 tablespoon butter or margarine
2 strips bacon chopped
1 cup onions chopped
2 stalks celery chopped
1/4 cup green bell pepper, chopped
2 carrots sliced
4 Roma tomatoes chopped
1 tablespoon fresh basil chopped
1 tablespoon dried parsley
2 teaspoons dried Italian seasoning
1 1/4 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
6 1/2 ounces can chopped clams
1/2 cup clam juice
1 1/2 cup V8 or tomato juice


Boil chopped potatoes in separate pot for 15-20 minutes until almost soft. Drain & set potatoes aside. In another pot cook bacon with margarine. Add onions, celery, green pepper, carrots, Roma tomatoes, basil, parsley, Italian seasoning, salt, pepper & bay leaf and cook covered until vegetables are almost soft. Remove lid & add V8 or tomato juice, entire can of clams (including juice) plus 1/2 cup clam juice. Cook for 1/2 hour uncovered. Add cooked potatoes. Cook an additional 15 minutes. Remove bay leaf.

added by Sandra M smg330


Nutritional data has not been calculated yet.

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REVIEW: 4 star recipe rating
My family all liked this recipe and I would do it again. I mostly followed this recipe with few exceptions. Added corn and used a tomato mixture that I had from my summer garden that included a bunch of herbs blended together instead of tomatoe juice. Chopped tomatoes would also be good. I would improve on it by adding some cajun spices as we prefer spicy food. You can replace the clam broth with some chicken broth if you don't have any on hand. But very yummy, a complete meal for us with a fresh bread and fruits for desserts.

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