| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Main dish, Pasta |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/4 |
lb |
Fresh slab bacon or fat back, diced |
| 4 |
|
Peeled & diced carrots; about 2 cups |
| 1 |
lg |
Peeled & diced onion; about 1 cup |
| 4 |
|
Diced celery stalks; about 1 cup |
| 3 |
tb |
Fresh oregano |
| 3 |
tb |
Fresh thyme leaves |
| 2 |
|
Bay leaves |
| 2 |
tb |
Chopped garlic |
| 1 |
ts |
Cayenne pepper |
| 1 |
c |
Plum tomatoes; drained & crushed |
| 2 |
qt |
Water |
| 2 |
|
Russet potatoes; cleaned, peeled, and diced, (about 3/4 lb) |
| 24 |
|
Chowder clams; steamed open, chopped, cleaned and their juices reserved |
|
|
Salt and freshly ground black pepper, to taste |
|
|
Chowder crackers; for serving |
|
|
Freshly grated horseradish; for serving |
INSTRUCTIONS
In a heavy bottomed soup pot, heat the olive oil, add the bacon or fat back
and cook until its fat begins to render. Add the diced vegetables to the
pot and sweat over low heat until wilted, about 15 minutes. Add the
oregano, thyme, bay leaves, garlic, and cayenne and stir to combine. Add
the crushed tomato and water and bring to a boil. Reduce the heat and
simmer for one hour. Add the potatoes and continue to simmer for another
1/2 hour. Stir in the chopped clams with their juice and continue to cook
for 2 minutes. Season with salt and freshly ground pepper.
Serve hot, with chowder crackers and freshly grated horseradish as a
garnish.
Yield: 2 1/2 to 3 quarts finished soup
c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW #ML1B09
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #808 by Holly Butman
<butma001@acpub.duke.edu> on Sep 26, 1997
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