How to make it

  • Heat the olive oil in a large soup pot over medium-high heat.
  • Add the bacon and sauté until browned, about 2 minutes.
  • Add the onions, garlic, celery, carrots, peppers and garlic; sauté about 2 minutes.
  • Add all of the remaining ingredients except the clams. Simmer, covered, over medium-low heat until the vegetables are tender, about 20 minutes.
  • Add the clams and heat about 5 minutes. Serve immediately or keep on very low heat. This is also good reheated.
  • Rember bottled clam juice is very good, but salty. Go easy on the salt in the soup and taste at the end for salt and all seasonings.
  • Enjoy!

Reviews & Comments 3

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    " It was excellent "
    lacrenshaw ate it and said...
    Lovely, linebb! Thanks and you got my ^5.
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    " It was excellent "
    juliecake ate it and said...
    Love this, the spices sound terrific!
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  • notyourmomma 11 years ago
    This will be a go-to recipe for Manhattan style Clam chowder. Our local restaurant (the Casual Clam) makes a killer seafood chowder that resembles this with one difference. It is incredibly delectably spicy. There is enough heat to make a lesser hothead cry. I'll start with your base and see how I can duplicate their heat. It has to be layers of heat because it doesn't hit you up front, it just builds into a wonderful clam tomato climax.
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