This blog is again being brought to you by a request of George Simmerman, my deeply darling husband. He has been on a clam kick. So imagine this.... We are driving, blaring some 80's music, car concert to the max, we were singing our signature duet, "Endless Love" and he turns it off and says, "OMG, can you make me Clamato Soup". First of all dude, you better get that radio back on, my best part is coming up. Secondly, umm, sure. He drove straight to the store, told me what ingredients he wanted in it, and in we went. This is how he described what he wanted, (after Endless Love was over). "I want a really brothy soup. I don't like Manhattan Clam Chowder, and New England is my favorite but boring, can't we just make our own? I want potatoes and clams in it. That is it. Don't try and tell them they can add what they want, (you can) but MY version is going to be this and it is going to be awesome."
So the Clamato Soup was born. It is brothy, you could add an extra potato, but since I don't eat clams, his word is, it is exactly what he wanted. And when I tell you this man is honest, he is sometimes brutally honest, so you know when you get an opinion it is truly his opinion. Both a blessing and a curse!
32 oz. Clamato Juice
2 6.5 ounce cans of minced or chopped clams WITH juice (if you can get fresh, great)
1 lg. can of diced potatoes, drained (if you use your own potatoes peel a large one and dice)
1 tbsp. Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. lemon juice
salt and black pepper to taste
Place all ingredients in a medium sauce pan, Let simmer for 30 minutes. Serve with some oyster crackers or a crusty baguette to soak up the broth! This will serve 4 as a starter. Might I suggest you double the recipe because the next day the flavor, if even possible, gets better! (words from my husband)