Confetti Clam Soup
- 4 tsp olive oil
- 1 large onion, chopped
- 2 ribs celery, coarsely chopped
- 2 large red and/or yellow bell peppers, coarsely chopped
- 1/2 tsp freshly ground black pepper
- 3 oz Canadian bacon, chopped
- 3 cloves garlic, minced
- 4 tsp chopped fresh thyme
- 3 cups chicken broth
- 12 oz new potatoes, cut into 1/2" chunks
- 1 can (14 1/2 ounces) diced tomatoes, drained
- 1/2 cup dry white wine (optional)
- 1 1/2 cups water
- 2 dozen 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 and stir 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 used), cover, and simmer for 5 minutes longer. Remove from the heat.
- In a covered medium skillet, bring the water to a boil 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 don't open. Line a fine-mesh strainer with dampened paper towels. Pour the clam broth through the strainer into a glass measure, leaving any sand behind. 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, and ladle into bowls.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2017.