Heat the butter in your
soup pot over medium heat and add the onion, carrots, celery, and garlic,
cover, and sweat until very soft.
Add the flour and stir
vigorously for the length of time it takes you to sing "The Star
Spangled Banner" as quickly as you can. Stir in the stock, potatoes,
tomato paste, and the diced tomatoes with their juices and simmer until
the potatoes are soft, about 20 minutes.
Add the canned clams,
along with their juices, and the littleneck clams and season with salt
and pepper. Simmer until the littlenecks open up. Enjoy this chowder served
Serves: 8 to 10
Copied with permission
from ©2005 David Ansel, The Soup Peddler's Slow and Difficult
Soup, published by Ten Speed Press
to book review back to Thanksgiving back to holiday soups - Christmas and Thanksgiving
Note: The Fulton Fish market as described
above is now a memory, albeit a fragrant one, that it once was on the
lower East Side of New York. It has moved to a new, more sanitized home
in the Bronx, New York.