Ingredients (8)
- Pomi brand chopped tomatoes 28 ounces
- bacon, diced 2
- celery, rinsed and small dice 1 cup
- dried oregano 1/2 teaspoon
- dried thyme 1 teaspoon
- eight oz. bottles Bar Harbor clam juice 2
- garlic, minced 2 teaspoons
- heaping teaspoon celery seed 1/8
- leek, white part only, small dice 1 1/2
- prepared horseradish 1/2 to 3/4 teaspoons
- red pepper flakes 1/2 teaspoon
- yellow onion, peeled and small dice 4 ounces
- yukon gold potatoes, peeled and 1/2 inch dice 2 cups
Preparation
It might seem bell-less and whistle-less but don't let it fool you. It is a workhorse soup that is deeply satisfying in a working class bar sorta way. It can easily be whipped up right out of the pantry.
Directions:
- Place a 3 1/2 quart heavy-bottomed pot over medium heat. Add the bacon and render the fat until it is crisp-tender, not crunchy.
- Add the onion, celery, and leek. Saute the vegetables until they are tender but not browned.
- Add the garlic, celery seed, oregano, thyme, and red pepper flakes. Saute until they become fragrant. A minute or so.
- Add the clam juice and reserved juice. While you are waiting for the broth to come to a boil taste it and, depending on how salty the clam juice is, season it with salt and fresh ground black pepper.
- Once the broth is boiling add the potatoes, bring back to a boil, then reduce the heat to a simmer. Simmer for about 15 minutes then add the tomatoes and clams, bring to a boil again then reduce the heat, taste and adjust the seasoning, then simmer until the potatoes are done, about 20 minutes.
- Just before serving add the horseradish making sure to thoroughly stir it in.