MANHATTAN CLAM CHOWDER (123)    RECIPE (114)

• SOUP AND GRAVY BASE, BEEF
  QUANTITY:   1
• SALT
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .125
• PEPPER, BLACK, GROUND
  QUANTITY:   .07813
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .07813
• WATER, TAP
  QUANTITY:   4
  ASSOCIATED NUTRIENT:   WATER
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .125
• PEPPERS, GREEN, DEHYD, DICED
  QUANTITY:   .0625
• POTATOES, WHITE, DEHYD, DICED
  QUANTITY:   1.42188
• CARROTS, FRESH, DICED
  QUANTITY:   .625
  ASSOCIATED NUTRIENT:   CARROTS, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   .625
• CELERY, CHOPPED FRESH
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   CELERY, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   .5
• CLAMS, CND, MINCED
  QUANTITY:   9.5
  ASSOCIATED NUTRIENT:   CLAMS, CND, DRAINED SOLIDS
  NUTRIENT AMOUNT IN LBS.:   9.5
• TOMATOES, CND
  QUANTITY:   12.75
  ASSOCIATED NUTRIENT:   TOMATOES, CND, REG PK, ALL STYLES
  NUTRIENT AMOUNT IN LBS.:   12.75

1) COMBINE BEEF BASE AND WATER TO FORM STOCK.
2) ADD VEGETABLES AND SIMMER UNTIL NOT QUITE TENDER.
3) ADD REMAINING INGREDIENTS. SIMMER APPROXIMATELY 30 MINUTES.