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Manhattan clam chowder
serves 4 One 14 ounce can diced tomatoes, undrained 1 cup water 1 large russet potato, peeled, cubed One 6 ounce can minced clams ½ cup onion, chopped 1/3 cup celery, chopped 2 cloves garlic finely chopped 2 Tablespoon butter 2 teaspoons bell pepper, finely chopped 1 teaspoon fresh parsley, finely chopped 1 teaspoon coarse kosher salt 1 teaspoon vegetable oil ¼ teaspoon Italian seasoning 1 pinch black pepper 1 pinch cayenne pepper In a pot over low heat add butter and oil. Add onions green pepper, garlic and celery. Cook and stir until vegetables are soft. Turn heat to medium and add potatoes and water and bring to boil. Reduce heat back to low once boiling, cover pot and cook potatoes until fork tender. About 15 to 20 minutes. Remove top and add rest of ingredients and stir well. Heat through and serve right away. |
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