Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!

RECIPE

Serves 4

INGREDIENTS

¼ cup (about 5 strips) bacon, rind removed and cut into ½-inch cubes

1 small onion, diced into ½-inch cubes

2 garlic cloves, thinly sliced

2 15-ounce cans of clam juice (or 30 ounces of kelp broth; see recipe on page 20)

1 bay leaf

2 sprigs fresh thyme

1 pinch red chili flakes

⅓ cup celery, diced into ½-inch cubes

⅓ cup fennel, diced into ½-inch cubes

⅓ cup carrots, diced into ½-inch cubes

⅓ cup green bell pepper, diced into ½-inch cubes

1 14.5-ounce can diced tomatoes

1 large waxy potato, diced into ½-inch cubes

24 slipper limpets, washed, steamed, and shells discarded

Salt and pepper to taste

1 tablespoon parsley, finely chopped

INSTRUCTIONS

Render bacon in a heavy-bottomed pot over medium to low heat until golden brown. Add onions and garlic. Cook until soft and translucent, 3 to 4 minutes. Add clam juice, bay leaf, thyme, and chili flakes. Raise heat to medium. Bring soup to a simmer and add celery, fennel, carrots, bell pepper, and tomatoes. Return to a simmer and add potatoes. Cook for 15 minutes or until potatoes are tender. Add the steamed limpets and cook for 3 to 4 more minutes. Season to taste. Remove bay leaf and thyme sprigs. Pour into soup bowls and garnish with parsley.

This recipe can also be prepared with littlenecks, cherrystone clams, or a mild flavored fish.