Ingredients Weight Measure
Mayonnaise 1/2 cup
Red wine vinegar 1 Tbsp.
Dijon mustard 1 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Garlic, minced 12 cloves
Red bell peppers 6 ea.
Olive oil 2 Tbsp.
White onions, medium, chopped 1-1/2 ea.
Celery, chopped 9 stalks
Tomatoes, canned, diced, in juice 16 oz.
Water 3 cups
Evaporated skim milk 16 oz.
Salt and pepper to taste
Clams, minced 4 oz.


  1. For seasoned mayonnaise, mix together the mayonnaise, red wine vinegar, Dijon mustard, 1-1/2 tsp. TABASCO® Sauce, and minced garlic to blend. Let sit so the flavors can blend together.
  2. Place the red bell peppers under a broiler and cook until charred, turning occasionally to char all sides, approximately 2 minutes per side. Remove from oven and place in a brown paper bag. Fold the bag over to close peppers in, and let sit until cool enough to handle. Remove from bag and peel skins from peppers; remove stems and seeds. Slice peppers into thin strips and set aside.
  3. Heat olive oil on high heat in a sauce pan. Add onions and celery; let sweat over medium-high heat until soft. Add tomatoes, bell pepper strips and water; bring just to a boil. Reduce heat and simmer over medium heat for 30 minutes, stirring occasionally. Remove from heat and puree.
  4. Add evaporated milk and remaining TABASCO® Sauce (about 4-1/4 tsp.), and season with salt and pepper. Return to heat and stir together. Drain the canned clams well and add them to the soup; stir. Cook for two minutes on medium heat. Remove.
  5. Pour soup into individual bowls and top each with a dollop of the seasoned mayonnaise. Swirl the mayonnaise into the soup in a decorative pattern if you wish.

Yield: 12 servings