Manhattan Clam Chowder from The Culinary Institute of America
Classic soup recipe for Manhattan Clam Chowder from The Culinary Institute of America Book of Soups. Includes substitutions for fresh clams, directions to sauté vegetables, simmer with tomatoes and potatoes, add clams and juices, trim fat, season, and serve.
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Manhattan
Culinary Institute of America
Lebhar-Friedman Books
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