Makes 2 quarts
- 1 tablespoon canola oil
- 2 leeks, white and green parts, diced
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 red bell pepper, seeds and ribs removed, diced
- 2 garlic cloves, minced
- 2 plum tomatoes, canned, coarsely chopped
- 2 white or yellow potatoes, peeled and diced
- 3 cups clam juice
- 1 cup tomato juice
- 1 bay leaf
- Pinch dried thyme leaves
- 3 dozen chowder clams, shucked, chopped, juices reserved
- Salt, to taste
- Freshly ground black pepper, to taste
- Tabasco, to taste
- Heat the oil in a large soup pot over medium-high heat. Add the leek, onion, carrot, celery, pepper, and garlic. Cover the pot and cook over medium-low heat, stirring occasionally, until the vegetables are soft and translucent, about 8–10 minutes.
- Add the tomatoes, potatoes, clam juice, tomato juice, bay leaf, and thyme.
- Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Add the clams with their juices and simmer until the clams are cooked, about 1–2 minutes more.
- Using a shallow, flat spoon, remove any surface fat and discard. Remove the bay leaf and season to taste with salt, pepper, and Tabasco.