2 large onions diced
4 medium carrots peeled and diced
1 stalk celery diced
3/4 tsp kosher salt
1 tsp Old Bay seasoning
1/2 tsp freshly ground black pepper
1 can (28 oz) crushed tomatoes
1 bottle 8 oz clam juice
1 bottle 8 oz water
5 slices bacon, cooked, crumbled
2 Idaho potatoes peeled and diced 1/2 inch
6 oz fresh string beans, 1 inch pieces
16 oz frozen corn
1/2 tsp each dried thyme and dried oregano
2 tsps sugar
3 can(s) chopped or minced clams
additional water if broth is too thick
1 tsp crushed red pepper flakes (optional)
In large soup pot, on medium low temp, heat canola oil. Add onions, carrots and celery. Then add salt, pepper and Old Bay Seasoning and mix to combine. Cover pot, lower heat a bit and sweat vegetables until they're soft, about 5-8 minutes. Add cooked bacon and stir to combine. Add crushed tomatoes, clam broth and water. Bring liquids to a simmer and cook covered on low for 20 minutes. Cook on very low if the liquids are bubbling too much. Add sugar and simmer another 5 minutes. Taste for seasoning and make sure the tomatoes are sweet enough. Add more sugar if necessary. Add diced potatoes and simmer on low 15 minutes covered. Add string beans, corn, oregano, thyme and red pepper flakes if using. Cook 5 minutes and add the clams. Stir, let clams heat up and you're ready to serve.