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Daily Grill's Manhattan Clam Chowder

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Los Angeles Times
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dairy free low fat nut free sugar free labor day


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From the Daily Grill. The restaurant suggests using Louisiana-style pepper sauce.

3 tablespoons anchovy oil, or minced anchovy fillets with olive oil

2 tablespoons minced shallots

2 cups diced onions ( 1/2 -inch dice)

2 cups diced leeks, white parts only ( 1/2 -inch dice)

1 teaspoon thyme leaves

2 bay leaves

3 cups chopped clams

2 teaspoons black pepper

1 teaspoon celery salt

11 1/2 cups clam juice

1 cup tomato paste

4 cups chopped plum tomatoes (1-inch dice)

1 pound waxy potatoes, cut in 1/2 -inch dice

Kosher salt

Pepper sauce (such as Tabasco)

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