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.
Prep Time1 hourhr
Cook Time1 hourhr
Total Time2 hourshrs
Course: Gluten Free, Soups
Servings: 6
Author: Catherine Christiano
Ingredients
2medium leeks, white and light green partschopped, approximately 2 cups
1teaspooncider vinegar
2ouncesslab bacon or Canadiandiced
3sprigs parsley
2sprigs fresh thyme
1bay leaf
2large potatoespeeled and diced 1/2", approximately 1 1/2 cups
1/2cupwater
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
OR
42ouncescanned diced unsalted tomatoes with liquid
1/4cuptomato paste
1/4teaspoonbaking soda
1/8teaspoonblack pepper
1pintclamsfresh shelled, chopped
OR
2 6.5ouncecanned clamswith juice
1tablespoonfresh parsleyminced
Instructions
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.
Notes
Makes 2 1/2 quarts.The small amount of baking soda is added to counter the acidity of the tomatoes.