Review of last recipe - I initially had wanted to substitute chicken broth for the water, because the only real flavoring was the carrot; thus the soup would only be good as my carrots were, but I also wanted to follow the recipe as written. But I didn't ... I used organic carrots hoping to up the flavor ante, and ended up substituting half and half for the milk and whipping cream, added another tablespoon of butter, and, in the end, I probably should have used chicken broth. At first taste, I thought it just was a okay soup, but when I sat down to have a cup of it, I realized it wasn't very flavorful at all. It's so bland; just tastes of the dairy products; it may have to be thrown out ... I'll let my husband make the final decision. I don't mind experimenting and having something turn out less than great, but I hate when I have to throw food away because it's so bogus.

TODAY'S RECIPE - SHRIMP AND CLAM SOUP

8 servings

1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, crushed
1 tbsp oil
1 tsp salt
1/2 tsp pepper
1 can (2 lbs. 3 oz) italian-style plum tomatoes
1 lb. shelled and deveined shrimp
2 bottles (8 oz each) clam juice
1 cup dry white wine (vermouth for me)
1 can (8 oz) minced clams with juice (I will be substituting whole baby clams, as I think it's a better product.)
1 1/2 tsp grated lemon rind
1/4 cup finely chopped parsley

Saute onion, green pepper and garlic in oil in a large saucepan until soft and tender. Add salt and pepper.

Stir in tomatoes, clam juice and wine. Bring to boil, then lower heat, simmering for 5 minutes. Set aside until 10 minutes before serving. Reheat, add shrimp and simmer until they are tender, about 5 minutes.

Add clams with their juice, lemon rind and parsley and heat until thoroughly hot (but, do not boil).