Manhattan Clam Chowder II

CHEYENNE

A real easy and tasty Manhattan Clam Chowder.

Modified from: Manhattan Clam Chowder II

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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

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  1. Drain clams and reserve liquid. Add enough chicken broth to reserved liquid to make 3 cups of stock.
  2. In a large saucepan pour clam juice and broth mixture, undrained tomatoes, onions, potatoes,celery, old bay, carrots, salt, pepper and thyme. Cover and simmer for 30 to 35 minutes.
  3. Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.

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