Total Time: 45 minutes
Ingredients:
2 cup cherry tomatoes
extra virgin olive oil
salt and pepper
¾ cup butter, divided into tablespoons
1 onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2-3 garlic cloves, finely chopped
¼ cup flat-leaf parsley, finely chopped
½ cup flour and/or arrowroot powder
3 cans or jars of clams, chopped (3/4 cup of juices reserved)
4-5 cups of milk
“Seasoned Salt”, from previous meal plans or 2 teaspoons paprika
dash of cayenne pepper (optional)
Preheat oven to 500°F. Coat tomatoes in oil and a little salt and pepper. Roast in oven, turning often, for 10-12 minutes, until they caramelize and skins pop. Remove from oven and let cool, then pinch and peel skin off of each tomato.
Heat 3-4 tablespoons butter and a drizzle of oil in a large stockpot and sauté onions, carrots and celery for 5-7 minutes. Add garlic, parsley and roasted tomato for 3 minutes. Melt remaining butter in pan, then stir in flour or arrowroot powder until vegetables are coated and flour is toasted. Stir in clams, ¾ cup clam juice and 4 cups of milk. Bring to a simmer, stirring often, until soup is hot and thick. Stir in enough milk to achieve desired thickness. Season with seasoned salt, or salt, pepper and paprika, and cayenne pepper (optional), to taste.
