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Manhattan Style Clam Chowder
Reviews:
October 04, 2007

I really loved this recipe. However, I did a couple of things differently. In the pan, from the very start, I put in six pieces of bacon and fried them up. I drained off the grease and threw in the tomatoes, etc. Everything had a nice smoky, bacony flavor after that. I also par cooked the carrots before dropping them in. I also used Better than Bouillon clam stock--very, very good. Doubled the clams, too. Yum!

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