PHOTO PROVIDED Chef Loretta Paganini

This is one of the favorite soups in the Paganini family. The creamy silky texture is so delicate and delicious that one bowl is never enough. I start by cutting in chunks of celery, carrots, potatoes and onions and adding them to crispy bacon. This gives the vegetables a great taste. I then sprinkle flour to thicken the soup and slowly incorporate the veggie stock and the chopped tomatoes and juice. Let the soup simmer for 40 minutes and season with salt and pepper and a dash of Tabasco to taste. Add your clams and serve it with fresh parsley, oyster crackers and a big salad for a delicious meal. The best thing about this soup is if you have any leftovers, tomorrow it will be even better. Serves eight to 12. (Chef tip: Drain and rinse can clams before using them.)

4 ounces bacon, diced

1/4 teaspoon thyme, dried

1/2 teaspoon basil, dried

2 russet potatoes, peeled and diced 1/2-inch

1 cup onions, diced 1/2-inch

1 cup celery, diced 1/2-inch

1 cup carrots, diced 1/2-inch

1 tablespoon flour

1 1/2 cups canned clams, drained but juice reserved

2 cups vegetable stock

1 cup diced tomatoes

2 cups tomato juice

1/2 cup fresh parsley, chopped

Salt and pepper, to taste

Tabasco sauce to taste

Oyster crackers, as desired

In a heavy-bottomed soup pot, render bacon over medium heat. Add potatoes, dried herbs, onions, celery and carrots and cook for five minutes.

Sprinkle flour over mixture. Stir and cook briefly to create roux. Add stock, tomatoes and tomato juice to the pot. Bring to a boil and then reduce heat to a simmer. Cook until potatoes and carrots are tender, about 30-45 minutes.

Add clams and chopped parsley into soup and cook briefly. Taste and adjust seasonings with clam juice, Tabasco, salt and pepper as desired. Portion in serving bowls and serve immediately with oyster crackers.