WHIDBEY ISLAND BEST RED CLAM CHOWDER FOR THE SOUP KITCHEN

SNAPP-E TOM RED CLAM CHOWDER by CHEF DAN:


Serves 20-30 for the soup kitchen

INGREDIENTS:

2 cans (51oz) chopped sea clams

2 cans (460z) clam juice

1 can (46oz) V/8 juice

1 can (50oz) tomato soup

1 can (50oz) diced tomatoes

6 cans (6-oz) snapp-e tom

6 celery stocks, finely chopped

5 onions, chopped

7 carrots, diced

7 potatoes, peeled and diced into small pieces

4 bell peppers, seeded and finely chopped

1/4 cup dried Italian seasoning

1/4 cup dried parsley

6 garlic cloves, minced

DIRECTIONS:

1. Pour clam juice and the juice from the clams into a stock pot and bring to a boil.

2. Add celery, onions, carrots, potatoes, and garlic.

3. Simmer for 45 minutes, or until vegetables are tender.

4. Stir in snapp-e tom, V/8, tomato soup, diced tomatoes, and seasoning.

5. Add clams last and cook until just heated through.

6. Add salt and pepper to taste. ENJPY DAN: hallelujah