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1
In a medium size frying pan, lightly fry chopped bacon until partially cooked.
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2
Drain and discard fat.
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3
Add chopped onions to bacon and saute' for 5 minutes, DO NOT BROWN, set aside.
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4
In a large cooking pot, add water and bring to boil.
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5
Add chopped carrots, cubed potatoes, salt and pepper.
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6
Puree' tomatoes in a food processor or blender and add to cooking pot.
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7
Add reserved bacon/onion mixture to pot and bring to boil.
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8
Reduce heat, cover and simmer for 30 minutes or until carrots and potatoes are tender; DO NOT OVERCOOK.
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9
Add diced celery and ketchup and cook for 5 minutes.
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10
Add clam nectar, baby clams and the liquid and simmer for 5 minutes.
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11
Add milk, stirring constantly while adding and bring to just boil.
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12
Finally, add instant potato flakes, stir well and simmer for 3 minutes.
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13
Adjust seasonings to taste. (Add more instant potato flakes if soup is not thick enough to your liking.). The soup will thicken slightly the following day.
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14
Remove soup from heat and let sit for 15 minutes before serving.
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15
Fresh baby clams may be used.
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16
You will require about 4 pounds of baby clams in the shell.
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17
In a pot, add 2 1/2 cups water and clams.
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18
Cover and bring to boil and cook for 5 to 8 minutes or until all clams are opened.
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19
Discard any clams that DO NOT OPEN.
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20
Save the liquid and pour through a very fine sieve to remove any particles and use the liquid in the soup same as the canned clams.
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21
Extract the clams from the shells and add to soup.
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22
This soup can be canned.
