MANHATTEN STYLE CLAM CHOWDER|
2 (1 lb.) cans tomatoes
1 large diced onion
2 1/2 c. diced celery
7 to 8 carrots, diced
8 medium potatoes, cubed
2 1/2 Tbsp. thyme
3 cans minced clams with juice
3 bottles clam juice
1/2 c. ketchup
1/4 c. mustard
3 dried chili peppers or 1
tsp. Tabasco sauce
1 1/2 Tbsp. salt
2 tsp. black pepper
Cook in large 6 quart pot for 3 to 4 hours. Do not add
potatoes until last hour of cooking to avoid overdoneness of
potatoes. They should be firm, not mushy. Drain juice from
clams and use in soup. Refrigerate clams and add to soup the
last 1/2 hour of cooking. Cooking clams too long can make them
become too chewy and tough.
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