← Nouns Cooking · American

Ingredients

• 4 slices Bacon, diced
• 1 Onion, diced
• 2 celery sticks, diced
• 1 Carrot, diced
• ½ green pepper, diced
• 3 cloves Garlic, finely chopped
• 2 tbsp Tomato purée (paste)
• 1 tsp Dried thyme
• 1 Bay leaves
• 1 pinch Chilli flakes
• 450 g waxy potatoes, peeled and cut into 1.5 cm cubes
• 800 g tinned chopped tomatoes
• 500 ml Bottled clam juice
• 250 ml Water
• 2 cans tins chopped clams (about 180 g each), juice reserved
• 2 tbsp Parsley, chopped

Method

1. Cook the bacon in a large pot over medium heat for 5–6 min, until the fat runs and it starts to crisp.
2. Add the onion, celery, carrot and green pepper and cook for 6–8 min, until softened. Stir in the garlic, tomato paste, thyme, bay leaf and chilli for 1 minute.
3. Add the potatoes, tomatoes, clam juice, water and the juice drained from the tinned clams. Bring to the boil, then simmer for 15–20 min, until the potatoes are tender.
4. Stir in the clams and heat through for 2–3 min; don’t boil hard or they turn rubbery.
5. Remove the bay leaf, season with salt and pepper and stir in the parsley. Serve with oyster crackers or crusty bread.

Tips

• Using fresh clams? Steam 1.5 kg in a little water until they open, then chop the meat and use the strained liquid in place of the bottled juice. Discard any that stay shut.
• Check the bacon is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

Taste of Home Tasting Table Food Network