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Crowd Pleaser Manhattan Clam Chowder

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“This recipe was given to me by a bachelor who enjoys cooking, and making large quantities when he does.. It freezes well, and he makes up many individual servings for himself. I was never very fussy about clam chowder, but have to admit, I love the flavor of this one. I think the spicey clamato juice is the key to awesome flavor.”
READY IN:
1hr 30mins
SERVES:
25
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute lightly, onions and bacon.
  2. Drain clams reserving juice.
  3. In a large stock pot, boil clamato juice, clam broth and drained broth from clams.
  4. When broth and clamato come to a boil, add bacon and onions.
  5. Bring back to boil,then add barley, rice,and carrots.
  6. Bring back to boil and then simmer for 1/2 hour.
  7. Now add tobasco, pepper and potatoes.
  8. Simmer again for another 45 minutes.
  9. Add clams.
  10. Thicken soup if desired (equal amounts of flour and water mixed together.

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