This is a hearty tomato based soup that is loaded with vegetables and clams.Based on a recipe from the New York Times Magazine, which in turn was adapted from "The Grand Central Oyster Bar and Restaurant Complete Seafood Cookbook", Stewart, Tabori & Chang, 1996.
Author: Catherine Christiano
2medium leeks, white and light green partschopped, approximately 2 cups
2ouncesslab bacon or Canadiandiced
2sprigs fresh thyme
2large potatoespeeled and diced 1/2", approximately 1 1/2 cups
8ouncesbottled clam juice
juice from fresh or canned clams
1green bell pepperseeded and diced 1/2"
1large celery stalkdiced 1/4", approximately 1/2 cup
1large carrotpeeled and diced 1/4", approximately 1/2 cup
2 1/2poundstomatoesabout 6 large, peeled and chopped
42ouncescanned diced unsalted tomatoes with liquid
1pintclamsfresh shelled, chopped
2 6.5ouncecanned clamswith juice
Clean leeks well and soak in cold water with 1 teaspoon cider vinegar, while preparing other vegetables. Then roughly chop.
Place a 6-quart stock pot over medium heat. If using Canadian bacon, add 1 teaspoon canola oil. Fry the bacon until brown. Discard any fat.
Using a small piece of kitchen string, tie parsley sprigs, thyme sprigs, and bay leaf together. Add to stock pot along with all of remaining ingredients, except minced clams and minced parsley. Place pot over high heat and bring to a boil. Reduce heat to simmer, covered for 1 hour, stirring occasionally. Stir in clams, heat until cooked, approximately 3 minutes.
Remove from the heat and discard the tied herbs. Adjust the seasonings, stir in the minced parsley, and serve.
Makes 2 1/2 quarts.The small amount of baking soda is added to counter the acidity of the tomatoes.