4 cups clams, shucked and chopped (drain and save liquid)
1 large onion, chopped
1 green pepper, chopped
1/4 pound salt pork, chopped
1/2 cup Contadina™ bread crumbs
3 cups canned tomatoes
2 cups water
3 carrots, chopped
1 teaspoon salt
2 large potatoes, peeled and diced
2 stalks celery, chopped
1 teaspoon pepper
1 cup clam juice



Saute the salt pork until lightly browned. Add all the vegetables, water and seasoning. Cover and simmer for 45 minutes. Add the clams and clam juice and continue to cook for 10 minutes.
Then add the bread crumbs and mix well.

Serve hot. Best served with crackers. Yields about 2 quarts.

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