2 slices bacon with 2 more tbsp extra virgin olive oil)
1 tablespoon olive oil extra virgin
2 carrots peeled sliced
2 celery stalks chopped
1 onion chopped
1 large garlic clove minced
0.5 teaspoon thyme leaves dried
0.3 teaspoon celery seed
2 bay leaves
12 ounces sacremento tomato juice crushed
14 ounce clam broth canned
20 2 10-ounce cans of baby clams canned
1 pound waxy potatoes peeled cut into 2-inch chunks
12 so live clams such as littlenecks or manila clams
6 servings salt and pepper black to taste
6 servings tabasco
Equipment
bowl
pot
Directions
Cook the bacon: Slowly cook the bacon with the olive oil on medium heat until the bacon is crispy and its fat rendered.
Remove, chop and set aside.
Cook the carrots, celery, onion, then garlic: Increase the heat to medium-high and sauté the carrots, celery and onion until soft and translucent, about 4-5 minutes. Do not brown the vegetables.
Add the garlic and cook for another minute. Return chopped bacon to the pot.
Add the herbs, tomato juice, clam broth and the juice from the canned clams, mix well, then add the potatoes. Bring to a simmer, cover and simmer gently until the potatoes are done, about 30-40 minutes.
Add clams: When the potatoes are tender, add the canned clams and the live clams, cover the pot and simmer until the live clams open up, about 5-10 minutes.
Add Tabasco, salt and black pepper to taste.
Place a clam in shell or two in each bowl for serving.
