This is the classic mid-Atlantic clam chowder, not to be confused with New England’s version. So controversial was the inclusion of tomatoes to New England clam chowder that a piece of legislation attempting to ban tomatoes from any true chowder was once introduced in Maine.

Fresh clams will, of course, make the best chowder, but if you wish, you can substitute 3/4 cup canned clam meat and 3/4 cup bottled clam juice for the fresh clams and juices.

Makes 8 servings

Ingredients:

2 slices bacon, minced

2 1/2 cups diced leeks (white and light green parts)

1 1/4 cups diced onion

1/3 cup diced carrot

1/3 cup diced celery

1 cup diced red bell pepper (seeds and ribs removed)

1 tsp minced garlic

2 canned plum tomatoes, seeded and coarsely chopped

2 cups diced yellow or white potatoes (peeled)

3 cups bottled clam juice

1 cup tomato juice

1 bay leaf

Pinch dried thyme

3 dozen chowder clams, shucked, juices reserved

Salt as needed

Freshly ground black pepper as needed

Tabasco sauce as needed

Preparation:

1. Cook the bacon in a soup pot over medium heat until crisp and browned, about 10 minutes.

2. Add the leeks, onion, carrot, celery, pepper, and garlic. Cover the pot and cook over medium-low heat, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes.

3. Add the tomatoes, potatoes, clam juice, tomato juice, bay leaf, and thyme. Bring to a simmer and cook until the potatoes are tender, about 15 to 20 minutes. Add the clams with their juices and simmer until the clams are cooked, about 5 to 10 minutes more.

4. Using a shallow, flat spoon, remove any fat from the surface of the chowder and discard. Remove the bay leaf and season to taste with salt, pepper, and Tabasco. Serve in heated bowls.

If you haven't had your fill of soup this winter, try this Baked Potato Natural Chicken Sausage Soup, or something else from our Recipe File.