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1
Heat extra virgin olive oil in large saute/fry pan.
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2
Add in onion, carrots, celery, bell peppers and garlic; saute/fry till tender, about 5 min.
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3
Add in sherry and cook over medium heat till liquid is reduced by two-thirds.
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4
Add in clams, clam juice, stock, clam paste and chicken base, bacon, seasonings, tomatoes, puree and water.
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5
Bring to low boil and cook, uncovered, for 1 hour.
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6
While stirring, add in cream, lowfat milk and potatoes.
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7
Reduce to simmer.
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8
Gradually thicken with cornstarch and water mix.
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9
Consistency should be thick sufficient to coat back of spoon.
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10
Cook till heated through.
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11
Taste and adjust spices if needed.
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12
This recipe yields about 2 gallons.
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13
Yield: 2 gallons
