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Manhattan Clam Chowder

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This cosmopolitan take on that other classic is dressed up with hearty pancetta, musky fresh oregano, and an innovative Marsala-spiked broth, adding elegance to any meal.

Source: Martha Stewart Living, August 2008
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Ingredients

Directions

Cook's Notes

Some clams are naturally salty, so taste the soup before adding salt. The soup can be made a day in advance through step 3 and refrigerated overnight. Before serving, rewarm gently over low heat. Add the clams, pancetta, and herbs, and heat until warmed through.

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