This iconic soup features a tomato-based broth in contrast to the cream base of New England clam chowder. The tangy broth is packed with clams, vegetables like potatoes, celery, onions, and often bacon for a smoky richness.
2 1/2cupsbaby Yukon gold potatoescut into quarters
1bay leaf
28ouncecan diced tomatoes
2 8ouncebottles clam juice
3cupsseafood stock
3cans chopped clams
Freshly ground pepper
1/2teaspoonkosher salt
1/4cupchopped parsley
Instructions
Heat a large pot over medium high heat.
Add the bacon and cook until crips. Remove the bacon with a slotted spoon and set aside.
Add the onion and cook until beginning to soften.
Stir in the celery and carrots, continue to cook until beginning to soften.
Add the garlic and cook for 1 minute.
Stir in the Italian Seasoning, red pepper flakes and tomato paste. Cook until the tomato paste darkens.
Add the white wine and scrape the bottom of the pot to remove any brown bits.
Add the potatoes, tomatoes, clam juice, seafood stock, clams, pepper and salt.
Bring the soup to a boil and then turn the heat to low.
Simmer the soup for 15 minutes and then remove a few potatoes. Smash the potatoes with a fork and then stir them back into the soup to help thicken it. (The starch helps make the broth a little thicker.)
Stir in the bacon and simmer for an additional 10 minutes and then serve hot.