1 large onion, chopped

2 celery stalks, coarsely chopped

2 large red or yellow bell peppers, coarsely chopped

1/2 tsp. freshly ground black pepper

3 oz. Canadian bacon, finely chopped

3 garlic cloves, minced

4 tsp. chopped fresh thyme

3 C. chicken broth

12 oz. new potatoes cut into 1/2-inch chunks

1 can (14 1/2 oz.) diced tomatoes, drained

1/2 C. dry white wine (optional) 1 1/2 C. water 12 littleneck clams, well scrubbed

 

Heat the oil in a Dutch oven over medium heat. Add the onion, celery, bell peppers, and black pepper. Stir well, cover, and cook, stirring occasionally, for 12 to 14 minutes, or until the vegetables are tender.  Stir in the Canadian bacon, garlic, and thyme; increase the heat to medium-high and cook, stirring occasionally, for 5 minutes, or until all the juices have evaporated.  Add the broth and potatoes; cover and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 10 minutes, or until the potatoes are tender. Stir in the tomatoes and wine (if using), cover, and simmer for 5 minutes more. Remove from the heat. Bring the water to a boil in a medium skillet over high heat. Add the clams; reduce the heat to medium, cover, and cook, stirring often, for 8 to 10 minutes, or until the clams open. With tongs, transfer the clams to a bowl, discarding those that haven’t opened. Line a fine-mesh strainer with damp paper towels. To remove any sand, pour the clam broth through the strainer into a glass measure. Add the broth to the soup. Reheat if necessary. Remove the clams from their shells and chop coarsely. Add the clams to the soup; reheat briefly, then ladle into bowls.

 

Yield:

Calories:

Fat:

Fiber: