Manhattan Clam Chowder
Forget clam chowder clichés, folks! We're ditching the thick, cream-laden New England version and diving headfirst into the vibrant, flavorful world of Manhatta
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Can opener
- Peeler
- Refrigerator
- Airtight container
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 slices bacon, chopped
- 1 (28-ounce can) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 pound fresh clams, cleaned and rinsed
- 1 medium potato, peeled and diced
- 1/4 cup chopped fresh parsley
- Salt
- pepper
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