Italian Slow Cooking

Vegetable Soup with Clams

This soup is like an Italian version of Manhattan clam chowder. While in Italy it’s served with tiny whole clams, I think it’s more “eater-friendly” with minced clams.

Makes 6 to 8 servings | Prep time: 15 minutes | Minimum cook time: 3 hours in a medium slow cooker

1 pint minced fresh clams

2 tablespoons olive oil

2 anchovy fillets, finely chopped

1 small onion, diced

2 garlic cloves, minced

1 celery rib, diced

1 carrot, finely chopped

¹/₂ green bell pepper, seeds and ribs removed, and chopped

2 large redskin potatoes, scrubbed and cut into ³/₄-inch dice

1 (14.5-ounce) can crushed tomatoes, undrained

1 (8-ounce) bottle clam juice

1 cup dry white wine

1 tablespoon capers, drained and rinsed

3 tablespoons chopped fresh parsley

1 tablespoon fresh thyme or ¹/₂ teaspoon dried

2 teaspoons fresh oregano or ¹/₂ teaspoon dried

2 bay leaves

Salt and freshly ground black pepper to taste

1. Drain clams, reserving juice. Refrigerate clams until ready to use.

2. Heat oil in a medium skillet over medium heat. Add anchovies, onion, garlic, celery, carrot, and green bell pepper. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.

3. Add potatoes, tomatoes, clam juice, wine, capers, juice drained from clams, parsley, thyme, oregano, and bay leaves to the slow cooker, and stir well. Cook on Low for 5 to 7 hours or on High for 2¹/₂ to 3 hours, or until potatoes are almost tender.

4. If cooking on Low, raise the heat to High. Add clams, and continue to cook for an additional 20 to 40 minutes, or until clams are cooked through. Remove and discard bay leaves, season to taste with salt and pepper, and serve hot.

Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat, stirring occasionally.

Variations:

Substitute 1 pound of firm-fleshed white fish like cod or halibut, cut into ¹/₃-inch dice, for the clams.

Substitute ³/₄ pound squid, cleaned and cut into ¹/₂-inch rings for the clams, and add an additional ¹/₂ cup clam juice to the soup.

Start by cooking ¹/₄ pound chopped pancetta until crisp. Substitute 2 tablespoons of the fat for the olive oil, and add the cooked pancetta to the soup when the clams are added.