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2 tablespoons vegetable oil
1 large onion, chopped
2 ribs celery, chopped
2 medium carrots, chopped
5 medium potatoes (about 2 pounds), peeled and diced
2 (14-1/2 ounce) cans diced tomatoes, undrained
2 (10-ounce) cans baby clams, undrained
1 (8-ounce) bottle clam juice
2 tablespoons real bacon bits
1 teaspoon dried thyme
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1. In a 6-quart soup pot, heat the oil over medium heat until hot but not smoking. Add the onion, celery, and carrots and sauté for 5 to 7 minutes, or until the onions are tender, stirring frequently.
2. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 50 to 55 minutes, or until the potatoes are fork-tender. Ladle into bowls and serve.
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Soups & Stews
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This classic Manhattan clam chowder is chock full of rich tomato taste and loads of flavorful canned baby clams. It's like a trip to the seashore without leaving home!
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Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2007 by Ginsburg Enterprises Incorporated. All rights reserved.
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