It’s National Soup Month

10 Jan

Who knew?! I had no idea until I saw a post on Instagram the other day that January is National Soup Month. And how appropriate. It is cold and dreary, perfect for a hot, yummy bowl of soup. So to honor Soup Month here is one of my husbands favorite soups that I make, Manhattan Clam Chowder.

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The original version is not vegetarian so I modified it by using olive oil instead of bacon.

2 Tbs olive oil

1 large yellow onion, diced

1 small red pepper, diced

1 carrot, diced

2 stalks celery, diced

4 garlic cloves,minced

1 tsp oregano

1/2 cup dry white wine

3-8 oz bottles of clam juice

5-61/2 oz cans chopped clams, juice drained and reserved

1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/4″ dice

1 bay leaf

1-28 oz can diced tomatoes

salt and pepper

2 Tbs fresh, chopped parsley

In a large pot or Dutch oven heat the olive oil on medium heat and add onion, red pepper, carrot and celery. Reduce heat to low and cover, cook until softened, about 10 minutes. Add garlic and oregano and saute for 1 minute.

Add wine and increase heat to high, boil until it reduces by half, about 2 to 3 minutes. Add the 3 bottles of clam juice, reserved canned clam juices, potatoes and bay leaf. Bring to boil then reduce heat to medium-low and simmer till potatoes are tender, about 10 minutes. Using a wooden spoon smash some of the potatoes against the side of the pot, then simmer for 5 more minutes.

Add diced tomatoes, bring back to a simmer and cook for 5 minutes. Add clams. Turn off the heat, add salt and pepper to taste and add parsley.

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Serve and enjoy!

 

 

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