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Manhattan-Style Clam Chowder

Yield 3 quarts

Ingredients

  • 1 cup peeled, diced potatoes
  • 1 2/3 cups water
  • 2 (14 1/2-ounce) cans whole tomatoes, undrained and chopped
  • 1 (10-ounce) package frozen cut green beans, thawed
  • 1 cup chopped celery
  • 2/3 cup chopped green pepper
  • 1/4 cup crumbled cooked bacon
  • 1 1/2 cups clam juice
  • 2 tablespoons catsup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon butter or margarine
  • 1 1/2 teaspoons Italian herbs
  • 2 bay leaves
  • 1/4 teaspoon ground thyme
  • 1 cup clams, drained and finely chopped

How to Make It

  1. Combine potatoes and water in a small Dutch oven. Bring to a boil; boil 10 minutes. Add remaining ingredients except clams; stir well. Return to a boil. Reduce heat; cover and simmer 45 minutes. Add clams; cover and simmer 5 minutes. Remove and discard bay leaves.

  2. Ladle into serving bowls. Serve warm.

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