Manhattan Clam Chowder 6

Course : Chowders
Serves: 50
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1/2 pound sliced bacon
3 cups carrot
2 cups celery
2 cups onion
1 cup green bell pepper
1/4 cup garlic
1 teaspoon thyme
6 quarts water
1 cup tomato concasse
36 pieces clam
3 pounds potato
1/4 Teaspoon salt
1/4 Teaspoon pepper

Preparation / Directions:

saute bacon in a large skillet, over a medium flame, until golden add carrots, celery, onions, and bell peppers heat and stir for 5 minutes add garlic and thyme heat and stir for 2-3 minutes add water, tomatoes, and any liquor reserved from the clams bring to a boil, reduce heat, and simmer for 15 minutes add clams and potatoes, simmer for 60 minutes season to taste with salt and pepper serve hot


Nutritional Information:

38 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 7g Carbohydrate; 4mg Cholesterol; 18mg Sodium

2 Kitchen's say:
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