New York Red Clam Chowder

"In 'Saved by Soup' by Judith Barrett"
 
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photo by Jean B. photo by Jean B.
photo by Jean B.
Ready In:
1hr 18mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Heat the oil in a 4-quart saucepan over med-high heat.
  • Add in onion; cook/stir until begins to soften, 2-3 minutes.
  • Stir in the potatoes, tomatoes, wine, water, and thyme; season with salt and pepper to taste.
  • Bring to a boil; decrease heat to med-low; partially cover saucepan, and simmer until the potatoes are tender when pierced with a sharp knife, about 20 minutes.
  • Add in the clams and cook 10 minutes; add parsley and serve.

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