MANHATTAN CLAM CHOWDER|
1/4 lb. bacon, diced and fried
1 onion, chopped
2 carrots, thinly sliced
3 ribs celery, sliced
1 Tbsp. dried parsley flakes
1 (28 oz.) can tomatoes
1 tsp. salt
2 whole peppercorns
1 bay leaf
1 tsp. dried thyme leaves
2 to 3 cans clams (7 oz.) with
liquid (fish can be used in
place of clams)
2 to 3 medium potatoes, pared
Fry bacon in large heavy saucepan until crisp. Put all
remaining ingredients in pot and simmer for 2 hours, stirring
once and awhile.
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