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Manhattan Clam Chowder

Manhattan Clam Chowder

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

Yield: 6 quarts

  • 2 bottles (32 oz. each) clam and tomato juice
  • 1 can (6 oz.) tomato paste
  • 8 cans (6.5 oz. each) chopped clams, with liquid
  • 2 bags (16 oz. each) frozen mixed vegetables for soup or stew
  • 2 cans (16 oz. each) sliced potatoes, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning

Directions

  1. Combine all ingredients in the crock. Stir well.
  2. Cover and cook on preferred setting: Low - 8 hours, High - 4 hours

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