Manhattan (Red) Clam Chowder

1 review, 5 star(s). 100% would make again

Ready in 1h

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1/2 c carrots; Diced
1/2 ts Dried thyme
1/8 ts Black pepper
1/4 loosely packed c parsley, fresh; Snipped
2 c chicken broth
1 Garlic; minced
1/4 ts Dried Oregano
1/2 c onion; Diced
1 1/2 c fresh tomatoes; Chopped
1/2 c Celery; diced
4 6.5-oz cn Minced clams; with juices
1 8-oz cn Tomato sauce
2 c potatoes; Diced

Original recipe makes 6



In a large saucepan combine the chicken broth, potatoes, carrots, celery, onion, garlic, thyme, oregano, and pepper. Bring to a boil. Reduce the heat and cover and cook about 20 minutes until the vegetables are tender. Stir in the undrained clams, tomatoes, and tomato sauce. Heat until bubble. Stir in the parsley and serve. Recipe from Stealth Health by Evelyn Tribole and aired on Tuesday, January 12, 1999. Makes 6 servings (1 1/2 cups each) GMT RECIPES WFAA-TV, Inc A subsidiary of A.H. Belo Corporation MC formatted using NTS & MC Buster on 01/15/99 Recipe by: Stealth Health by Evelyn Tribole

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Yummy! Easy! We loved it!
BB-pacificnorthwest 5y ago

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