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Categories:
bacon onion garlic celery green pepper carrot flour white wine Clamato juice tomato paste green chilies red pepper black pepper thyme Worcestershire sauce salt tomatoes potato baby clams
Viewed: 128 - Published at: 5 years agoIngredients
- 6 slices smoked bacon, cut into 1 inch pieces
- 1/2 cup onion, cut in half and then into slivers
- 1 teaspoon garlic, minced
- 1/4 cup celery, sliced
- 1/4 cup green pepper, chopped
- 1/4 cup carrot, chopped into 1 inch lengths and then into lengthwise slivers
- 2 tablespoons flour
- 1/2 cup dry white wine
- 2 cups Clamato juice
- 2 tablespoons tomato paste
- 1 (4 ounce) can green chilies, diced
- 1/4 - 1/2 teaspoon red pepper flakes
- 1/4 - 12 teaspoon black pepper
- 1/4 teaspoon thyme, dried
- 1/2 teaspoon Worcestershire sauce
- salt, to taste (optional)
- 1 (14 ounce) can diced tomatoes
- 1 cup potato, cut into 1/2 inch cubes
- 2 (8 ounce) cans baby clams, with juice
Method
- In a large pot, saute bacon until crispy. Remove bacon and set on paper towel to remove excess fat. Remove and discard all but 2 Tbsp of bacon fat from pot.
- Add garlic and onions and saute until translucent, about 1 minute. Add celery, green pepper and carrots. Saute for about 2 minutes until tender. Add flour and stir until mixed in and browned - about 2 minutes.
- Add wine and stir until bits cooked onto bottom loosen up.
- Add Clamato juice and tomato paste;stir well.
- Add green chili's, red pepper flakes, black pepper, Worcestershire and dried thyme. Mix well.
- Add can of diced tomatoes and potatoes. Simmer 20 minutes, Stirring occasionally.
- Add baby clams with juice and bacon pieces. Simmer 15 minutes stirring occasionally.
- Ladle into bowls and serve immediately. Add salt to taste if wanted.
