| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Soups | 8 | Servings | |
INGREDIENTS
| 4 | oz | Bacon, cut small pieces |
| 1 | c | Onion, minced |
| 2 | t | Parsley, fresh flat leaf |
| finely chopped | ||
| 1/2 | Bay leaf | |
| 2 | c | Celery, minced |
| 1 | c | Green pepper, minced |
| 3 | c | Minced clams, 16 oz cans |
| 16 | oz | Clam juice, bottled |
| 28 | oz | Italian-style tomatoes |
| drain saving liquid | ||
| and chop | ||
| 4 | c | Potatoes, peel/dice |
| 2 | t | Butter |
| 8 | c | water |
| 1/2 | t | Black pepper, freshly groun |
| salt to taste | ||
| parsley fresh chopped | ||
| for garnish |
INSTRUCTIONS
In a heavy pot cook bacon with onion, parsley, and black pepper for about 5 minutes. Add the 1/2 bay leaf, minced celery, and minced green pepper; cook for 15 minutes. Add juice from minced clams, 1 eight-ounce bottle of clam juice, reserved liquid from tomatoes, diced potatoes and water; simmer for 25 minutes longer. Add the clams, tomatoes and second eight-ounce bottle of clam juice; correct seasoning. Add butter; sprinkle top with parsley. Serve with crusty garlic bread or oyster crackers. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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