Even though the weather here isn't quite cold enough for us to need soup, I am still making soup about once a week because it is soup time; whether or not Texas weather cooperates. This recipe I have kind of always wanted to try because I do love clam chowder, but I've only ever had the white variety. After making it, I am now a red or white clam chowder kind of girl.
1 onion, diced; 3 slices of bacon, diced; 2 (6.5oz) cans minced clams (do not drain!); 1 large potato, peeled and chopped; 1 celery stalk, chopped; 1 (14.5oz) can whole tomatoes; 1 C canned crushed tomatoes; 2 Tbsp chopped parsley; 1 tsp dried oregano, crumbled; 1/2 tsp salt; 1/2 tsp cayenne pepper, or to taste; 1/4 tsp ground pepper.
I already had some bacon that I'd cooked the day before, so I just chopped it up...
and threw it into a large pot with my diced onions and a small swirl of oil. Saute them until the onion is translucent. (You won't need oil if your bacon is uncooked due to the loveliness that is bacon grease.)
Then, take that very large potato and peel it (making sure to NOT PUT THE PEELS DOWN THE KITCHEN SINK BECAUSE IT WILL CLOG YOUR GARBAGE DISPOSAL...not that I have ever done such a thing, of course). Chop up that potato and celery.
Once the onion is sauteed, stir in the clams (with their juice)...
potato, celery and 1 C of water; bring to a boil.
Reduce the heat to a simmer once it's started boiling and cook until the potato is fork tender (about 10 minutes or so). Once the potato is tender enough, throw in the whole and crushed tomatoes, parsley, oregano, salt, cayenne (I used the smallest dash since my girls were eating it too) and pepper.
While it is cooking, go ahead and use your spoon to break apart those whole tomatoes. Then take a big whiff of your awesome dinner, cause it smells divine.
Once the soup is heated through, serve immediately! I served mine with fruit; specifically a plum.