Ingredients for 8
|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|
|Pomi brand chopped tomatoes||28 ounces|
|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|
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.
- 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.