Manhattan Clam Chowder

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 7 servings

1 large yellow onion, finely diced (1-1/2 cups)

1 medium green bell pepper, stemmed, seeded, and finely diced (about 1 cup)

2 (10-oz.) cans baby clams in juice

3 dashes Worcestershire sauce, or to taste

1 bay leaf

5 dashes Tabasco sauce, or to taste

1-1/2 tsp. kosher salt

1/2 tsp. chopped fresh thyme

1 (10.75-oz.) can tomato purée

2 strips bacon, finely diced (chill for 10 minutes in the freezer to make it easier to cut; about 1/4 cup)

1 lb. russet potatoes, peeled and cut into 1/2-inch dice (about 3 cups)

2 ribs celery, finely diced (about 1/2 cup)

2 Tbs. vegetable oil

1 leek, white part only, thinly sliced into half-moons and washed (about 1/2 cup)

1 clove garlic, minced (1 tsp.)

1 large carrot, peeled and finely diced (about 3/4 cup)

3-1/2 cups Fish Stock or 2 (14-oz.) cans clam juice

1 (14.5-oz.) can diced tomatoes, with juice

1 tsp. freshly ground black pepper

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