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| One of these days I'll remember to get a picture before I finish my meal and put the leftovers in a Tupperware |
Reagents
5 (6.5 ounce) cans minced clams (reference called for 4, but I decided to get 1 extra - see notes below)
2 (28 ounce) cans crushed tomatoes (I noticed when I got home that my can came with oregano)
2 (29 ounce) cans diced tomatoes
1 lb baby carrots, chopped
3 stalk celery, diced (recipe called for 1, added more)
8 potatoes, cubed (I actually made a mistake, and added probably closer to 10 or 11)
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 tablespoon dried oregano (recipe called for 1, but since crushed tomatoes already had oregano, added less)
1 tablespoon dried basil
3 tablespoons Worcestershire sauce (recipe called for 2)
3 drops hot pepper sauce
1/2 teaspoon onion powder
salt to taste
ground black pepper to taste
Procedure
1) Combine tomatoes and clams, with juices. Bring to boil, add spices, hot sauce, and Worchestershire. Simmer ~20 min
2)Add veggies, simmer for 2 hours.
Results and Discussion
Overall: pretty good. Definitely a soup I'm going to make again.
Not enough clams - next time I'm going to double the number of canned clams. This might also solve the fact that it was very tomato-y.
I definitely added too many potatoes; I think that 8 is probably perfect. Also, I needed to chop the potatoes smaller.
I'm not a big fan of bell peppers, so I think I would scale those back and add more celery.
