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In nonreactive 8-quart saucepot, heat 1 cup water to boiling over high heat. Add clams; heat to boiling. Reduce heat; cover and simmer until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any clams that have not opened.
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Instructions: Cook bacon and onion in Dutch oven, stirring occasionally, until bacon is crisp and onion is tender. Stir clams and clam liquor, potatoes, celery and water into bacon and onion. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Stir in
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Best Manhattan Clam Chowder