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Manhattan-Style Clam Chowder

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“This came from Diabetes Forecast magazine”
READY IN:
40mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large heavy saucepan or dutch oven, combine the broth, potato, and pepper and onion mixture, bring to a boil; cover, reduce the heat, and cook 8 to 10 minutes until potato is almost tender.
  2. Add the clams and their liquid, add the tomatoes, tomato sauce, corn, bay leaf, thyme, and marjoram, recover and bring to a boil.
  3. Lower the heat, and simmer about 15 minutes longer, until the flavors are well blended, remove and discard the bay leaf, add salt and pepper to taste if desired.

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