Tomato Bean Chowder with Clams

Yield: 8 servings

Ingredients

5 large fresh tomatoes

2 dozen cherrystone clams

Water

Cheesecloth

3 Tablespoons olive oil

1 onion, chopped

1 leek, chopped

2 carrots, sliced

1 stalk celery, sliced

2 cups tomato puree

1 bay leaf

1 Tablespoon chopped fresh basil

Salt to taste

Pepper to taste

1 can (19 oz.) cannellini beans (white kidney beans)

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Directions:

Bring large pot of water to boil. Drop in tomatoes; poach 20 seconds. Drain tomatoes under cold water; peel and discard skins. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside. Discard water.

Scrub clams and place in a large soup pot.

Add water to cover clams and cover with lid. Cook clams over moderate heat 4 to 5 minutes or until they open. Discard any unopened clams. Chop clam meat and set aside; discard clam shells.

Strain broth through cheesecloth and reserve 5 cups of liquid.

Wash soup pot and add olive oil. Add onion and leek and cook over moderate heat about 2 minutes. Add carrots and celery and cook another 2 to 3 minutes. Add reserved liquid, chopped tomatoes, tomato puree, bay leaf, basil, and salt and pepper to taste.

Bring to a simmer and cook 45 minutes. Add beans and cook another 4 to 5 minutes. Add clams and cook 2 to 3 minutes. Add salt and pepper to taste. Discard bay leaf.

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