Soup

Manhattan Clam Chowder

My first recipe is Manhattan Clam Chowder. Recipe was adapted from Cook’s Illustrated. This version is lighter than New England Calm Chowder but I think just as delicious.

The finished product will hold for two days.So it will be good for dinner and leftovers for lunch the next day. I used canned clams but you could easily sub in fresh cleaned clams.

Recipe can be found here for those of you who have subscribed to Cook’s Illustrated. (Must have an account to view!)

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