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Manhattan clam chowder - tomato version - see article Clam Chowder wars in NYT http://www.nytimes.com/2014/08/10/magazine/the-clam-chowder-wars.html?_r=0
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Manhattan clam chowder - tomato version - see article Clam Chowder wars in NYT http://www.nytimes.com/2014/08/10/magazine/the-clam-chowder-wars.html?_r=0

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Rhode Island Clam Chowder. Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west. ♥ The New York Times.   #VisitRhodeIsland

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Manhattan Clam Chowder

If youa?re looking for an outstanding Manhattan clam chowder recipe, this is the one for you!

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Manhattan clam chowder - tomato version - see article Clam Chowder wars in NYT http://www.nytimes.com/2014/08/10/magazine/the-clam-chowder-wars.html?_r=0

NYT Cooking

Manhattan Clam Chowder


clock
1 hour
Ingredients
Gluten free ∙ Serves 8-10
Meat
  • 1 4 pound slab Bacon or salt pork
Seafood
  • 24 Quahog clams, medium-size
Produce
  • 1 Bay leaf
  • 2 Carrots, medium-size
  • 2 Celery, large ribs
  • 2 cloves Garlic
  • 1 Green pepper, medium-size
  • 1 Spanish onion, large
  • 3 sprigs Thyme
  • 1 28-ounce can Tomatoes in, whole juice
  • 3 Yukon gold potatoes, large
Baking & Spices
  • 1 Black pepper, Freshly ground
  • 1 Red-pepper flakes
Dairy
  • 1 tbsp Butter, unsalted

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