Recipe by MariaLuisa
Simple, homey, good
Top Review by Sweetiebarbara
This was tasty and easy to make. I minced the carrots, onions, green pepper, and celery quite fine, by hand. I also added a small amount of JalapeÃ±o. The potatoes I chopped small, but not as finely as the other vegetables. I also pre-cooked them gently for about 15 minutes in a separate pot, before adding them. I used our fresh Romas, peeled, and finely chopped. They added much to the recipe. It was good, however, I personally prefer either the Manhattan Clam Chowder, or the New England. This was interesting, and different. Made for Fall 2007 PAC.
- 1⁄2 large onion
- 1 medium carrot
- 1 medium celery rib (I peel off the threads)
- 1⁄2 small green bell pepper, cored, seeds and ribs removed
- 6 slices lean bacon (80 grams, 1/4 cup finely chopped)
- 1 1⁄2 tablespoons butter
- 2 1⁄2 tablespoons flour
- 1 (200 g) jar baby clams, drained, reserving the liquor
- 3⁄4 cup clam juice or 3⁄4 cup water, approximately
- 1 cup 2% low-fat milk (2%)
- 3⁄4 cup potato, cut into small dice
- 1 (14 ounce) can plum tomatoes
- 1⁄2 teaspoon Worcestershire sauce
- 1 pinch thyme
- 1⁄4 teaspoon Tabasco sauce
- salt & freshly ground black pepper
Directions See How It's Made
- Cut the onion, carrot, celery and green pepper in large pieces. In a food processor fitted with a steel blade chop the vegetables finely.
- In a small soup pot brown the bacon lightly for 3 minutes. Add the butter and cook for 2 minutes more over low heat.
- Scrape the chopped vegetables into the pot with a rubber spatula and reassemble the processor. Saute the vegetables for 5 minutes over low heat.
- Sprinkle in the flour and cook the roux stirring for 3 minutes.
- Pour the reserved clam liquor in a 4-cup measure and add water or clam nectar to equal 1 1/4 cup. Pour into the pot and mix with the roux.
- Stir in the milk and potatoes and simmer over low heat covered for 20 minutes, stirring occasionally.
- Pulse the tomatoes (I pinch off the stem end and remove any extraneous peel) with their juice and the clams in the processor for 5 seconds.
- Pour the tomato-clam mixture in the pot and simmer covered over low heat for 15 minutes, stirring frequently.
- Off heat, add the Worcestershire, thyme, Tabasco, salt (I use about 3/4 teaspoon) and pepper to taste.
- Let the soup rest about 15 min off heat before serving.