What’s For Dinner?
Garrison's Tomato Soup With Clams
(First star is lowest, fourth star is highest)
FROM THE MENU OF . . . GARRISON'S BROILER AND TAP
4400 Ashford Dunwoody Road, Atlanta
Q: I had a wonderful tomato-clam soup at Garrison's restaurant recently. It was not cream-based, and so is probably quite healthful. Is there any way that I could get the recipe for this soup?
--- Steven Levy, Atlanta
A: Craig LePonzina, executive chef, was happy to share the recipe for the soup, a special at Garrison's at Perimeter Mall. (The restaurant also has locations in Dunwoody and Vinings.) Pureed tomatoes combine with lots of clams and their juice and are flavored with Old Bay and lobster base. Lobster base is a flavoring paste for soups and stews. It can be found at many supermarkets in the soup aisle near the bouillon. For those who like a saltier soup, add more lobster paste, a teaspoon at a time, or add salt.
Hands on time: 15 minutes Total time: 30 minutes Serves: 8
2 (28-ounce) cans of whole plum tomatoes
2 tablespoons olive oil
1 medium onion, diced
2 tablespoons minced garlic, or to taste
1 tablespoon Old Bay seasoning
1 tablespoon lobster base
5 (6-ounce) cans chopped clams in juice
Freshly ground black pepper
In a stockpot over medium heat, add olive oil. Add onion and saute until softened. Add garlic and simmer 30 to 40 seconds. Add tomatoes and bring to a boil. Add Old Bay and lobster base and reduce heat to a simmer, stirring to dissolve the paste. Add clams and their juices and simmer for 15 minutes, stirring occasionally. Season with pepper.