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VALI_T's Photo VALI_T SparkPoints: (101,158)
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6/27/11 5:59 P

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I've never been a big fan of clam chowder, but I'm thinking that maybe I could adapt the recipe to either just make it without the clams or to use something in their place. Thanks for the basic recipe.

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MARTHA503's Photo MARTHA503 SparkPoints: (19,633)
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6/27/11 4:32 P

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sounds good. Too bad I don't like shellfish protein.

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HOPEFULHIPPO's Photo HOPEFULHIPPO Posts: 6,790
6/27/11 11:45 A

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sounds delish!

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 16,219
6/27/11 2:34 A

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Manhattan-Style Clam Chowder
southernfood.about.com/gi/ec/souther
nf
ood_1_38.htm

1/4 pound salt pork or bacon, diced
1 cup chopped onion
2 medium carrots, diced
3 ribs celery, sliced
1 teaspoon dried parsley flakes
1 can (28 ounces) tomatoes
1 1/2 teaspoons salt
3 cans clams (approx. 7 ounces each) minced clams with liquid
1/4 teaspoon ground black pepper
1 bay leaf
1 1/2 teaspoons dried leaf thyme, crumbled
2 1/2 cups diced potatoes, about 3 medium peeled potatoes

Brown bacon in a large skillet; add onions and cook until onions are tender. Transfer to slow cooker and add remaining ingredients. Cover and cook on LOW for 7 to 9 hours. Serves 8 to 10.



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