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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a very zesty and flavorful soup! Ingredients:
1 pint shucked clams |
1 cup tomato and clam juice cocktail |
2 potatoes, cleaned and chopped |
1 cup chopped green bell pepper |
1/4 cup chopped green onions |
1/4 teaspoon ground black pepper |
1 (14.5 ounce) can italian-style diced tomatoes |
Directions:
1. Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
2. Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.
3. Stir in the undrained tomatoes and the chopped clams and heat through.
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