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Manhattan Clam Chowder

SERVES: 6


INGREDIENTS:

1/2 teaspoon butter

1 cup chopped onion

½ cup chopped celery

½ cup chopped carrot

1 medium garlic clove, minced

1 pint tomatoes, canned or fresh ripe

4 cups of chicken broth

1 teaspoon thyme

1 teaspoon tarragon

½ teaspoon pepper

1 teaspoon salt

6 medium potatoes, peeled, cut into bite size pieces, boiled

4 cans clams (6-1/2 ounces)


INSTRUCTIONS:


In a large pot of Dutch oven, brown the onions in the butter.


Add the celery, carrots, garlic and sauté for 5 minutes.


Add potatoes, tomatoes, chicken broth, and the seasoning.


Simmer for 1 hour on low heat, stirring occasionally.


Add clams and their juices to the pot and let simmer for 5 minutes.


Serve with fresh bread.

Posted by: / June 16, 2010

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