This is essentially a quick version of the Manhattan clam chowder I grew up eating in Diners on Long Island.. which in turn actually comes from a Portuguese fish stew.
1 Tin Of Chopped Tomatoes
2 or three smoked streaky rashers finely chopped.
1 Large Potato peeled and cut into small cubes.
1 onion finely diced
1 stick of celery finely diced
1 clove of garlic finely sliced
Some chopped Parsley
1 bay leaf.
1 pint of fish or veg stock.
You won’t need any salt for this recipe!
In a pot simply steam open your clams with a splash of water.
Drain through a sieve, saving all the juices and let the clams cool enough to remove from their shells (you can save.
a few for a garnish)
Rinse off the pot and start to cook off the smokey bacon followed by adding all the veg and cook until they start to soften (including the potatoes).
Add the tin of tomatoes, the clam juices, stock, chopped parsley and bay leaf and bring to a simmer until the potatoes are very tender so they thicken the soup a little.
Add in the clams (chop the larger clams up) until they are warmed through, check seasoning and serve.