2 medium onions, chopped small
12 cups water
3 large carrots, peeled and diced 1/4 inch
4 medium potatoes, peeled and cubed 1/2 inch
1 teaspoon sea salt
28 fluid ounces canned tomatoes, including liquid
1 1⁄2 teaspoons fresh ground black pepper
4 large celery ribs, chopped small
3⁄4 cup ketchup
14 fluid ounces clam juice
28 fluid ounces canned baby clams, including liquid
4 cups whole milk, homogenized
1 1⁄2 cups instant potato flakes (IDAHO preferred)
In a medium size frying pan, lightly fry chopped bacon until partially cooked. Drain and discard fat. Add chopped onions to bacon and saute' for 5 minutes, DO NOT BROWN, set aside. In a large cooking pot, add water and bring to boil. Add chopped carrots, cubed potatoes, salt and pepper. Puree' tomatoes in a food processor or blender and add to cooking pot. Add reserved bacon/onion mixture to pot and bring to boil. Reduce heat, cover and simmer for 30 minutes or until carrots and potatoes are tender; DO NOT OVERCOOK. Add diced celery and ketchup and cook for 5 minutes. Add clam nectar, baby clams and the liquid and simmer for 5 minutes. Add milk, stirring constantly while adding and bring to just boil. Finally, add instant potato flakes, stir well and simmer for 3 minutes. Adjust seasonings to taste. (Add more instant potato flakes if soup is not thick enough to your liking.). The soup will thicken slightly the following day. Remove soup from heat and let sit for 15 minutes before serving. Fresh baby clams may be used. You will require about 4 pounds of baby clams in the shell. In a pot, add 2 1/2 cups water and clams. Cover and bring to boil and cook for 5 to 8 minutes or until all clams are opened. Discard any clams that DO NOT OPEN. Save the liquid and pour through a very fine sieve to remove any particles and use the liquid in the soup same as the canned clams. Extract the clams from the shells and add to soup. This soup can be canned.