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Manhattan Clam Chowder Soup
Ingredients
- 1 doz. cherry stone clams (steam till open), run juice through cheesecloth to strain
- 3 slices bacon, cut sm. & browned till crisp
- 1 med. onion, minced
Directions
- Add in onion to bacon, cook till onion is soft. Add in to clam juice: 2 quarts. water
- Start simmering. Add in: 3 lg. carrots 3 lg. potatoes
- Put bacon, onion, 1 tsp. thyme leaves and pepper to taste, cook till vegetables are done, then add in minced clams. Simmer for about 5 min.
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