Servings: about 12; cooking/prep time combined: about 2 hours
Soup Base
4 cans Progresso Light New England Clam Chowder Soup
1 can Reduced Sodium Chicken Broth
3 tbsp Corn Starch (add more or less for desired thickness)
Spices
2 Bay Leaves
¼ tsp Celery Salt
¼ tsp Celery Seed
½ tsp Onion Powder
½ tsp Paprika
1 tsp Cumin
2 tsp Garlic Powder
3 tbsp Minced Onions
1 tbsp Red Pepper Flakes
1 tsp Chives
1 tsp Italian Seasoning
2 tsp Parsley
2 tbsp Thyme
Salt/Pepper to Taste
Sauces
1 tsp Tabasco Sauce
1 tsp Reduced Sodium Soy Sauce
3 tbsp Worcestershire Sauce
1 8oz bottle Clam Juice
1 tbsp Olive Oil
1.5 cups Red Sherry Cooking Wine
Veggies and Add-Ins
3 cans Clams, undrained
3 tbsp Bacon Bits
1 large Yukon Gold Potato, peeled and cubed
¼ cup diced Tomatoes
3 Celery Ribs, chopped
3 Green Onions, chopped
½ cup mixed Red and White Onions, chopped
1 Orange Pepper, chopped
¼ cup Mushrooms, chopped
2 Garlic Cloves, chopped
After prepping the veggies, place all ingredients except for the corn starch into a large, uncovered pot. Turn the stove onto medium-high heat (about “7”) until the soup comes to a boil. Once the soup boils, turn onto low heat (about “3”). Begin gradually adding the corn starch while stirring until desired thickness is reached. Make sure the veggies have the desired tenderness and the clams aren’t too tough. Top with a handful of oyster crackers in each serving if desired and enjoy!
