1small red bell pepper, seeds and membrane removed, diced
4large garlic cloves, minced
1teaspoonItalian seasoning
1/4teaspooncelery salt
2bay leaves
(1) 28 ounce can crushed tomatoes
(5) 4 ounce cans of baby clams, juice reserved
8ouncescup clam juice
1poundgolden potatoes, cut into bite-sized chunks
2cupsfrozen corn
1teaspoonsalt (to start)
1/2teaspoonblack pepper (to start)
1/4cupfresh parsley, chopped
Hot sauce, for serving
Instructions
Place a large soup pot or dutch oven over medium-low heat. Add the bacon slices and slowly cook them until the bacon is brown and crispy. Transfer the bacon to a cutting board, quickly chop it up; set aside.
Stir in the Italian seasoning, celery salt, bay leaves, crushed tomatoes, ALL reserved clam juice, potatoes, salt, and pepper; stir well to combine all of the ingredients.
Allow soup to come to a rolling boil, then reduce heat and simmer, partially covered, for 35-45 minutes, or until the potatoes are soft and cooked though.
Once the potatoes are tender, stir in the canned clams and corn; simmer for 5 more minutes. Add salt and pepper to taste, top with freshly chopped parsley, and serve with hot sauce and/or lemons.
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