Manhattan Clam Chowder 3

Course : Chowders
Serves: 8
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1/4 Cup finely cut up lean salt pork
1 Cup water
1 Cup crumbled bacon
1/3 Cup butter or margarine
1/3 Cup chopped celery
1 Can whole tomatoes -- (16-oz)
1 Small onion finely chopped
2 Teaspoons snipped parsley about 1/4 cup
1 Teaspoon salt
1/8 Teaspoon pepper
1/4 Teaspoon dried thyme leaves
2 Cups finely chopped potatoes
2 Cans diced clams or 1 pound fresh minced clams -- (8-oz.)

Preparation / Directions:

Cook and stir salt pork and onions in large kettle until pork is crisp and onion is tender. Drain clams, reserving liquid. Add clam liquid, potatoes, water and celery to pork and onions. Cook until potatoes are tender, about 10 minutes. Add clams, tomatoes with liquid, and the remaining ingredients. Heat to boiling, stirring occasionally. Serve with assorted crackers if desired. Can add 2 tablespoons finely chopped green bell pepper is desired..


Nutritional Information:

72 Calories (kcal); 8g Total Fat; (93% calories from fat); trace Protein; 1g Carbohydrate; 21mg Cholesterol; 351mg Sodium

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