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Italian Clam and Potato Soup

Source of Recipe


The Seattle Times






List of Ingredients



• Two 14-1/2-ounce cans Italian stewed tomatoes
  
• Two 6.5-ounce cans chopped clams
  
• 3 medium-sized red potatoes, cut into 1-inch cubes
  
• 1 medium clove garlic, peeled and minced
  
• 1/8 tsp hot red pepper flakes
  
• 1 small zucchini, cut into 1/2-inch cubes
  
• 3 Tbsp pesto sauce*
  
• Optional: Garlic croutons
  






Instructions



1. Put the stewed tomatoes into a food processor and puree. Pour into a saucepan.
   
   
2. Drain the clams and add the broth to the tomatoes. Add the potatoes, garlic and red pepper flakes. Bring to a boil, reduce the heat and simmer 15 minutes, stirring occasionally.
   
   
3. Stir in the zucchini and simmer 5 minutes. Add the clams and pesto, stirring to blend. Serve, garnished with croutons, if desired.
   
   Makes 4 servings;
   Approximate Prep Time: 20 minutes
   
   * Excess pesto can be stored in the freezer. If pesto is unavailable or is too expensive, substitute 1 teaspoon dried basil and 3 tablespoons Parmesan cheese.