ingredients
- Salt and pepper
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried thyme
- 2 cans (6 1/2 ounces each) chopped clams, undrained
- 1 bottle (8 ounces) clam juic
- 2 cloves garlic, pushed through a press
- 1 can (14 1/2 ounces) stewed tomatoes, chopped
- 2 stalks celery, chopped
- 1 can (14 1/2 ounces) vegetable broth
- 1 medium zucchini, cut into 1/2″ cubes
- 1/2 medium onion, chopped
- 4 slices bacon, chopped
prepration
In a large soup pot over medium heat, cook bacon until fat is released. Add onion, celery, garlic and thyme. Cook 8 minutes, stirring occasionally, until vegetables are softened.
Stir in tomatoes, zucchini, broth and clam juice. Cook 10 minutes, until zucchini is tender. Add clams with their juice. Cook 1 minute, to heat through. Season to taste with salt and pepper. Sprinkle with parsley before serving.
