Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
1/4 lb Fresh slab bacon or fat back
Diced
4 Carrots, peeled and diced,
About 2 cups
1 lg Onion, peeled and diced,
About 1 cup
4 Celery stalks, diced, about
1 Cup
3 tb Fresh oregano
3 tb Fresh thyme leaves
2 Bay leaves
2 tb Chopped garlic
1 ts Cayenne pepper
1 c Plum tomatoes, drained and
Crushed
2 qt Water
2 Russet potatoes (about 3/4
Pound), cleaned, peeled, and
Diced
2 Dozen chowder clams steamed
Open, chopped, cleaned and
Their juices
Reserved
Salt and freshly ground
Black pepper to taste

In a heavy bottomed soup pot, heat the olive oil, add the bacon or
fat back and cook until its fat begins to render. Add the diced
vegetables to the pot and sweat over low heat until wilted, about 15
minutes. Add the oregano, thyme, bay leaves, garlic, and cayenne and
stir to combine. Add the crushed tomato and water and bring to a
boil. Reduce the heat and simmer for one hour. Add the potatoes and
continue to simmer for another 1/2 hour. Stir in the chopped clams
with their juice and continue to cook for 2 minutes. Season with salt
and freshly ground pepper. Serve hot, with chowder crackers and
freshly grated horseradish as a garnish.

Yield: 2 1/2 to 3 quarts finished soup

MICHAEL'S PLACE SHOW #ML1B09

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