- 5 slice(s) uncooked turkey bacon
- 2 tsp olive oil
- 1 large uncooked onion(s), diced into 1/2-inch pieces
- 2 large uncooked carrot(s), diced into 1/2-inch pieces
- 4 rib(s), medium uncooked celery, diced into 1/2-inch pieces
- 1/2 pound(s) uncooked potato(es), diced into 1/2-inch pieces
- 4 cup(s) canned clam juice, or bottled clam juice
- 32 oz canned crushed tomatoes in tomato puree, plum-variety
- 1 1/2 Tbsp fresh thyme, leaves
- 1 leaf/leaves bay leaf
- 1/2 tsp table salt
- 1/2 tsp black pepper
- 3 pound(s) uncooked clams with shell, littlenecks, scrubbed
- 1/4 cup(s) fresh parsley, minced
Place large skillet over medium-high heat. Add bacon and cook, turning once or twice, until crispy, 5−6 minutes. Cool bacon on paper towel–lined plate and crumble; set aside.
In same skillet, heat oil over medium heat about 1 minute. Add onion, carrots, celery, and potato; stir vegetables, scraping bacon drippings from bottom of skillet with wooden spoon. Cook, stirring occasionally, until vegetables soften, 10−15 minutes; add clam juice, tomatoes, thyme, bay leaf, salt, and pepper. Bring to boil, then reduce heat to medium-low. Simmer, uncovered, until potatoes are tender, about 30 minutes.
Add clams, cover, and increase heat to high. Boil just until clams open, 6−8 minutes. Discard any clams that do not open. Remove clams from shells, discard shells, and place clams back in soup. Sprinkle with parsley and bacon.
Serving size: about 1½ cups
- White beans are a delicious addition to seafood soups and add a good amount of fiber and protein. You can add 1 cup of rinsed and drained beans to the soup with the clams for no additional SmartPoints.