Prep 45 mins
Cook 22 mins
In ‘Williams-Sonoma: Soup’
- 4 slices thick-cut bacon, cut into 1/2 inch dice
- 2 leeks, white and light green parts only, cleaned and finely chopped
- 3 stalks celery, cut into 1/2-inch slices
- 2 russet potatoes, peeled and cut into 1/2-inch dice
- 2 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes, with juice
- 2 (6 1/2 ounce) cans minced clams, juice drained and reserved
- fresh ground pepper
- 2 teaspoons fresh lemon juice
- 2 tablespoons finely chopped fresh flat-leaf parsley
- chowder cracker, for serving
- In a soup pot over med-high heat, sauté the bacon until browned but not crisp, about 3 minutes.
- Add the leeks, celery, and potatoes and cook, stirring occasionally, until the vegetables are softened and nicely coated, about 3 minutes.
- Add the garlic and sauté for 1 minute longer.
- Add the tomatoes with their juice, 3 cups water, and the reserved clam juice and bring to a boil over high heat.
- Decrease heat to med-low and simmer, covered, until the potatoes are tender when pierced with a fork, about 15 minutes.
- Remove from the heat.
- Using a handheld or standing blender, coarsely puree the soup, making sure to leave some texture.
- Add the clams, salt and pepper to taste, and lemon juice and return to med-low heat.
- Cook gently until the clams are heated through, about 3 minutes.
- Taste and adjust the seasoning.
- Add the parsley and stir to combine.
- Ladle the chowder into warmed bowls and serve at once, topped with the crackers.