Red and White Clam Chowder

DIRECTIONS

• 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.