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Homemade Soups and Stews
MANHATTAN CLAM CHOWDER
Soups and Stews

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ingredients

  • 4 stalks Celery, finely chopped
  • 2 or 3 medium potatoes, peeled and cut into small cubes
  • 4 or 5 medium carrots, peeled and diced
  • 1 28 oz can of stewed tomatoes
  • Sea Salt
  • water
  • Olive Oil
  • onions, finely chopped
  • garlic, minced
  • 1 can peas
  • 2 cans clams, drained (reserve liquid)
  • Fresh Parsley, for garnish

preparation

  • Drain clams well, reserving the liquid.

  • Add celery, potatoes, carrots, tomatoes, sea salt to a large pot.

  • Add the clam juice and water to cover vegetables.

  • Cook over medium heat for one hour or until vegetables are tender.

  • Fry the onions and garlic in 1-2 tablespoons of olive oil until translucent and add to soup pot.

  • Add peas and clams. Cook for 20-30 minutes on low heat setting to heat the clams.

  • Serve immediately, garnished with Fresh Parsley.

 

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