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Featured In-Season Recipe
Manhattan Clam Chowder
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¼ pound bacon, chopped
1 cup Jersey Fresh carrots, diced
½ cup Jersey Fresh celery, sliced
1 bay leaf
1½ tsp Jersey Fresh thyme
1 tsp salt
1 quart Jersey Fresh clams, shelled & chopped, liquid reserved
2½ cups Jersey Fresh potatoes, diced
¾ cup Jersey Fresh onion, sliced or chopped
¼ to ½ tsp black pepper
1 TBS Worcestershire sauce
1½ quarts clam juice (from reserved liquid) and water
1 Jersey Fresh clove of garlic, peeled, finely chopped
2½ cups tomatoes, peeled and quartered

Cook bacon in large pot, over low heat until crisp; add vegetables and garlic; cover and simmer for 10 minutes. Add seasonings. Drain clams, reserving liquid. To liquid, add water to measure 1½ quarts. Chop clams. Add chopped clams, liquid, water, and tomatoes to vegetables. Cover and cook gently until vegetables are tender; add Worcestershire sauce. If thicker chowder is desired, peel 1 large potato, boil until soft and press through sieve. Stir into chowder. Serves 8. Contributed by: Carol Roman, Hampton, NJ

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