Manhattan clam chowder from An American Place: Celebrating the Flavors of America by Larry Forgione

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Notes about this recipe

  • nutrica6 on January 21, 2025

    This is a nice soup. My grocery store only had little neck clams so I bought 18 instead of 12. I didn’t peel the tomatoes because I didn’t have time to blanch them, and I don’t think it made a difference. Clam juice is a little expensive so I used 2 cups clam juice and 4 cups of broth. Make sure the dice on all the veggies is small so it cooks fast. For the onions and potatoes I kept the heat medium low while they sautéed.

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