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    You are in: Home / Recipes / Big Apple Clam Chowder Recipe
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    Big Apple Clam Chowder

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    threeovens's Note:

    Good old Manhattan Clam Chowder. I've heard that some claim this chowder originated on Long Island, but trust me, Long Island Clam Chowder is a mix of Manhattan style and New England style. Serve with oyster crackers or Saltines.

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    Units: US | Metric


    1. 1
      Drain the clams; reserving both the clams and their liquid separately (you will need about 6 cups of clam liquid reserved from the chopped clams - if there is not sufficient liquid from the clams, add enough water to the reserved amount to measure 6 cups, or use bottled clam juice).
    2. 2
      Cook the salt pork or bacon in a large skillet over medium heat until the fat renders.
    3. 3
      Add onion and saute about 5 minutes.
    4. 4
      Add celery, bell pepper, carrot and garlic and cook until softened, about 8 to 10 minutes.
    5. 5
      Add the stewed tomatoes, including their liquid, reserved clam juice, oregano and thyme; cook 15 minutes.
    6. 6
      Add the potatoes and cook until tender, stirring occasionally, about 30 minutes.
    7. 7
      Add reserved clams and simmer 10 minutes, no longer (clams will toughen).
    8. 8
      Season with hot sauce, salt and pepper to taste and serve.

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    Nutritional Facts for Big Apple Clam Chowder

    Serving Size: 1 (262 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 152.3
    Calories from Fat 12
    Total Fat 1.3 g
    Saturated Fat 0.1 g
    Cholesterol 38.5 mg
    Sodium 217.6 mg
    Total Carbohydrate 18.6 g
    Dietary Fiber 2.4 g
    Sugars 4.2 g
    Protein 16.4 g

    The following items or measurements are not included:

    salt pork

    salt & freshly ground black pepper

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