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HOT MEXICAN CLAM CHOWDER | |
Easy and quick but you'll be back for more. An entire meal. Serves 4 including full-size second helpings. 2 cans of tomatoes (64 oz.) or substitute fresh tomatoes 3 cans of minced clams (18 oz.) 1 tsp. red pepper 2 tbsp. black pepper 5 onions 1 clove of garlic 4 sticks celery 4 potatoes 2 tbsp. poultry seasoning 2 tbsp. garlic 1 bay leaf 2 carrots 1 tbsp. thyme 1 tbsp. garlic salt Cut up the vegetables. Throw all the ingredients into a pot. Bring to a boil. Simmer for 45 minutes. Serve. |
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