MANHATTAN-STYLE CLAM CHOWDER

SERVES 4 AS A MAIN COURSE

This is quick, easy and very healthy. You may omit the bacon, but it adds a great flavor. This soup would also make a light first course. You may substitute steamed fresh clams for the canned and the flavor will be even better, but this is excellent as is.

INGREDIENTS

2 tablespoons olive oil

4 ounces slab or thick-sliced bacon, chopped

2 medium onions, chopped

2 cups chopped celery

1 cup chopped carrots

1 cup chopped green pepper

6 large garlic cloves, minced

3 medium potatoes, cut into 1/2-inch cubes

2 cans (14.5 ounces each) whole tomatoes, crushed slightly, with juices

1 cup seafood broth or bottled clam juice

3/4 cup dry white wine

6 cans (6.5 ounces each) chopped or minced clams, drained, juices reserved

1 bay leaf

1 teaspoon dried thyme

1 teaspoon dried marjoram

2 tablespoons chopped parsley, or used dried

Salt and pepper to taste

Heat the olive oil in a large soup pot over medium-high heat. Add the bacon and sauté until browned, about 2 minutes. Add the onions, celery, carrots, peppers and garlic; sauté about 2 minutes. Add all of the remaining ingredients except the clams. Simmer, covered, over medium-low heat until the vegetables are tender, about 20 minutes. Add the clams and heat about 5 minutes. Serve immediately or keep on very low heat. This is also good reheated.

Note: Bottled clam juice is very good, but salty. Go easy on the salt in the soup and taste at the end for salt and all seasonings.

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