Ingredients
- 2 slices bacon (can sub with 2 more Tbsp olive oil)
- 1 Tbsp olive oil
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 large garlic clove, minced
- 1 /2 teaspoon dried thyme
- 1 /4 teaspoon celery seed
- 2 bay leaves
- 12 ounces of tomato juice, strained tomatoes or crushed tomatoes
- 1 14-ounce can of clam broth or juice*
- 2 10-ounce cans of baby clams, juice reserved*
- 1 pound waxy potatoes, peeled and cut into 2-inch chunks
- A dozen or so live small clams, such as littlenecks or Manila clams
- Salt and black pepper to taste
- Tabasco or other hot sauce
Preparation
Step 1
Render the bacon fat. Slowly cook the bacon with the olive oil until the bacon is crispy. Remove, chop and set aside.
2 Increase the heat to medium-high and sauté the carrots, celery and onion until soft and translucent, about 4-5 minutes. Do not brown the vegetables. Return chopped bacon to the pot.
3 Add the garlic and cook for another minute. Add the herbs, tomato juice, clam broth and the juice from the canned clams, mix well, then add the potatoes. Bring to a simmer, cover and simmer gently until the potatoes are done, about 30-40 minutes.
4 When the potatoes are tender, add the canned clams and the live clams, cover the pot and simmer until the live clams open up, about 5-10 minutes. Add Tabasco, salt and black pepper to taste.
Place a clam in shell or two in each bowl for serving.