2cupschopped seeded tomatoesor a 14.5 oz can of diced tomatoes
2teaspoonsdried thyme
1teaspoondried parsley
0-1cupdry white winesee note 2
½cupchopped yellow pepper
1cupdiced potato
2 6.5ouncecans of clamsincluding juice
4Tablespoonsof tomato pasteoptional
Fresh parsley for garnish
Instructions
Chop pancetta or bacon, then fry on medium high in a large saucepan or stock pot. Remove from heat when pancetta starts to sizzle or bacon is crisp. If using bacon, remove all but 1-2 Tablespoons of fat from the pan. If using pancetta, add 1 Tablespoon butter.
Place the pan back on medium low heat and add the chopped onion and celery. Cook until tender.
Add the tomatoes (canned or fresh), thyme and carrots. Cook until tomatoes start to break down and carrots are just tender, about 10 minutes. Add the potatoes and yellow pepper. If sauce looks very thick, you can add some wine now, but remember that you are adding clam juice later. Continue cooking until everything is tender.
Add clams and their juice. Add (additional) wine if needed to achieve desired thickness. Season with salt & pepper to taste. Bring back to a simmer, then serve.
Notes
Chopped pancetta is a lovely alternative to baconYou can use vermouth or broth in place of the white wine. Use the amount you need to thin the soup to your liking.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.