From http://inthekitchenwithkath.com
(Adapted from a recipe in Cook’s Illustrated The Best Recipe Soups and Stews)
Serves 4
2 slices of bacon
¾ cup chopped onion
½ red pepper, seeded and chopped into small pieces
1 small, or ½ large, carrot, chopped small
½ stalk celery, chopped small
4 medium cloves garlic, minced
½ teaspoon dried oregano
¼ cup dry white wine (or substitute water)
2 (8-ounce) bottles of clam juice
¾ pound Yukon Gold potatoes, peeled and cut into small pieces
1 large bay leaf
1 (14½-ounce) can diced tomatoes
3 (6.5-ounce) cans chopped clams, drained, with juice reserved
1. Cook the bacon in a large pot over low heat until the fat is rendered and the bacon is done.
2. Remove the bacon from the pan and set aside. Add the onions, red pepper, carrot and celery. Cover and cook, stirring occasionally, until softened. This takes about 10 minutes.
3. Add the garlic and oregano and cook for about 1 minute.
4. Add the white wine and cook for 2 minutes.
5. Add the bottles of clam juice, the potatoes, the bay leaf, and the reserved juice from the clams. Cover and cook over medium-low until the potatoes are done, about 10 minutes.
6. Using the back of a spoon, smash some of the potatoes against the side of them pot. Stir and cook about a minute more.
7. Crumble the reserved bacon into the pot. Add the tomatoes with their juice, and simmer for about 5 minutes.
8. Remove the pot from the heat. Stir in the clams and season to taste with salt and pepper. Serve immediately.