| 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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