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Posted

I made this the way I prefer. This is not like the thick New England style of Clam Chowder. I use Bar clams from New Brunswick, I don’t use the traditional celery as most people. I prefer a to not to use too much flour to thicken the chowder. The caned milk can be substituted with cream. I made fresh bread ad rolls earlier in the day. Delicious. Enjoy


 



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Posted

Looks good! Enjoy. My wife made a seafood chowder for New Years with biscuits also. Most excellent.



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Posted

Finally!!! a recipe without any oink, thanks!!

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Posted

Thanks a lot!  Now, I'm not only hungry; but you scared the shit outta me & prolly my neighbors because I had to turn the volume up to 87 to understand what you were saying, because it sounds like you're talking from an adjacent room & I forgot to turn the volume back down before another You Tube video played.



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Posted

Yes I was talking too low! The exhaust fan was on compounding my lack of volume. 



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Posted

Looks good Weed my wife made lobster chowder the day all I can say is yummy.



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Posted
6 hours ago, piglo said:

Finally!!! a recipe without any oink, thanks!!

Manhattan clam chowder with tomatoes, potatoes, vegetables and bacon.   Bacon cooked in a pot.

 

This Manhattan clam chowder is clams simmered with bacon, vegetables and potatoes in a savory tomato broth.

How do you make Manhattan clam chowder?

This recipe starts with bacon, which cooks in the pot until it’s crispy and browned. The bacon is removed from the pan, and the vegetables cook in the leftover bacon fat. The next step is to add tomato paste, clam juice, broth, potatoes and seasonings. The soup simmers until the potatoes are tender, then tomatoes and clams are stirred into the pot. Add the bacon back to the pot, along with some chopped parsley, then serve and enjoy!

 

 



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Posted

Timmah!  has competition!!!



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