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Manhattan Clam Chowder


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Rate this recipe 4.5/5 (2 Votes)


  • 9 oz clams
  • 7 oz fish stock
  • 5 tbsp small dice potatoes
  • 3 tbsp bacon
  • 6 tbsp onion small dice
  • 3 tbsp celery small dice
  • 3 tbsp carrot small dice
  • 3 tbsp tomato concassee
  • 9 tbsp tomato juice
  • salt and pepper tt
  • Tabasco and Worcestershire tt


Adapted from


Step 1

Drain, reserve clams. Simmer potatoes. Render bacon, add onion and celery; sweat. Add tomato products simmer 30 minutes. Add clams and potatoes. Season with salt and pepper, Tabasco and Worcestershire.

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