“From executive chef John Greeley of the 21 Club, Manhattan. (As published in my local news paper).”
READY IN:
2hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy bottomed soup pot, cook bacon until fat begins to render.
  2. Add diced vegetables and saute until wilted.
  3. Add oregano, bay leaves, garlic and cayenne.
  4. Stir in clams and their juices, continuing to saute for 2 more minutes.
  5. Add the tomatoes and water, bring all to a boil.
  6. Reduce heat and simmer for 1 hour.
  7. Add potatoes and simmer for another 30 minutes.
  8. Taste, and adjust seasonings with salt and freshly ground pepper if necessary.
  9. Serve hot with freshly grated horseradish as a garnish.

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