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Manhattan Clam Chowder

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Preparation info
  • 6

    Servings
    • Difficulty

      Easy

    • Ready in

      7 hr

Appears in
Art of the Slow Cooker: 80 Exciting New Recipes

By Andrew Schloss

Published 2008

  • About

Seafood soups don’t need a slow cooker. Fish falls apart and shellfish gets rubbery when cooked all day, and seafood broth really doesn’t need hours of cooking to reach perfection. And yet, the notion of 20 minutes of prep in the morning yielding an impressive, home-cooked indulgence at the end of the day, when it’s most appreciated, is practically irresistible. In this recipe, fresh clams are steamed open in a mixture of wine and water and then reserved. The clam cooking liquid becomes the

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