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Reviewed Manhattan Clam Chowder

Dec 28, 2012 in Food Network Community Toolbox on

I have a recipe from the New York Times from 1984 which is pretty much the same. Only difference is you use salt pork along with the bacon. Gives a richer broth and it doesnt wilt like the bacon. Use about a half pound, fry it then remove and dice the pork removing the fat."

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