Zesty Red Clam Chowder Soup

Great soup for cold winter time.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 6  slices bacon, 1/2 inch sliced
• 1  tablespoon  oil
• 1  cup onion, chopped
• 2  cups carrots, peeled and chopped
• 2  cups celery, chopped
• 2  cups yukon gold potatoes, peeled and diced
• 2  cups  clam juice
• 1  cup diced tomato, drained
• 1  cup tomato sauce
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon seasoning salt
• 1⁄2 teaspoon dried parsley
• 1⁄4 teaspoon dried marjoram
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon dry mustard
• 1⁄2 teaspoon  cajun seasoning
• 5  drops  hot pepper sauce
• 1  lb 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.