4/5
(1 Votes)
Ingredients
- 8 chopped yellow onions
- 16 stalks medium-diced celery
- 16 medium-diced carrots
- 20 pounds medium-diced boiling potatoes
- 2 teaspoons dried thyme leaves
- 2 teaspoons freshly ground black pepper
- 4 large cans clam juice
- 8 cups skim milk
- 8 tablespoons red wine vinegar
- 4 large cans clams, drained, reserve juice.
Preparation
Step 1
Drain clams, reserving juice.
Cook onions over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
Fill Vita Mix with veggies and puree, twice. Stir into the soup.
Add the milk and clams and heat gently for a few minutes to cook the clams. Add the red wine vinegar. Taste for salt and pepper. Serve hot.