INGREDIENTS
- 1 pint shucked clams or 2 – 6.5 oz cans minced clams
- 1 tbsp tomato paste
- 1/2 cup roughly chopped onion about half a small onion
- 29 oz diced tomatoes (2-14.5 oz cans; undrained
- 1/2 tsp dried basil or marjoram
- 1/4 tsp pepper
- 1 cup finely diced celery
- 1 1/2 cups finely diced peeled potatoes
- 3 bacon slices cooked and crumbled
INSTRUCTIONS
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Chop shucked clams, reserving juice, set aside. Strain clam juice to remove bits of shell. Or, drain canned clams, reserving juice.
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If needed, add water to clam juice to make 1 cup. Add clam juice, tomato paste and onion to the blender pitcher and secure the lid.
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Touch PULSE, then touch START.
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When the Pulse program is complete, add the tomatoes and their juices, basil or marjoram, pepper, celery and potatoes. Stir to combine.
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Touch SOUP once (chunky soup) and use +/- to set the time to 15:00 minutes, then touch START.
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When Soup program is complete, stir the soup and then resecure the lid.
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Touch SOUP once (chunky soup) and use +/- to set the time to 15:00 minutes, then touch START.
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When Soup program is complete, test potatoes for doneness and restart program if needed.
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Stir in clams, then resecure the lid. Touch SOUP once (chunky soup) and then touch START. Heat clams through 1-2 minutes and then touch CANCEL.
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Adjust seasonings. Serve hot garnished with crumbled bacon.
Source:- Cosorithis