Zesty Red Clam Chowder Soup

Submitted by Chef #DBLEE

"Great soup for cold winter time."

 

• Ready In: 40mins
• Ingredients: 19
• Serves: 6

ingredients

• 6 slice bacon, 1/2 inch sliced
• 14.79 ml oil
• 236.59 ml onion, chopped
• 473.18 ml carrots, peeled and chopped
• 473.18 ml celery, chopped
• 473.18 ml yukon gold potatoes, peeled and diced
• 473.18 ml clam juice
• 236.59 ml diced tomato, drained
• 236.59 ml tomato sauce
• 1.23 ml white pepper
• 1.23 ml seasoning salt
• 2.46 ml dried parsley
• 1.23 ml dried marjoram
• 1.23 ml garlic powder
• 1.23 ml dried thyme
• 1.23 ml dry mustard
• 2.46 ml cajun seasoning
• 0.32 ml hot pepper sauce
• 453.59 g clam, drained

directions

1. Place bacon in a large, deep skillet.
2. Cook over medium high heat until evenly brown.
3. Drain, crumble and set aside.
4. In a large saucepan over medium heat, place the oil, onion, carrots and celery.
5. Slowly cook and stir 5 minutes, or until the vegetables are tender.
6. Mix in the bacon, potato, clam juice, diced tomatoes, tomato sauce, white pepper, seasoning salt, parsley, marjoram, garlic powder, thyme, mustard, Cajun seasoning and hot pepper sauce.
7. Reduce heat and simmer until the potato is tender, about 20 minutes.
8. Mix in the clams.
9. Cook approximately 5 minutes more and serve.