1 ½ cup chopped, uncooked bacon
2 cups chopped white onion
2 large stalks of celery, chopped fine
1 large green bell pepper, diced
1 datil pepper, chopped
2- 28 oz cans crushed tomatoes
1 TBSP dry thyme
2 bay leaves
2- 8 oz bottles clam juice
2 cups diced raw potatoes
3 cups clams and juice
1 TBSP sugar
Sauté the bacon in a large stock pot or Dutch oven over medium heat. Add onion, celery, pepper, and datil. If you prefer a less spicy soup, remove the seeds from the datil before adding to pot–be careful handling, it is a hot pepper. Cook mixture until onions are transparent then add tomatoes, thyme, bay leaves, and clam juice. Simmer for 15 minutes then add remaining ingredients and continue to simmer until potatoes are tender. Adjust seasoning with more salt and pepper before serving, if desired.
Thanks to the kick from the peppers this soup will really help you keep warm when the weather is chilly.