2 slices bacon
2 green bell peppers
1 onion, peeled, coarsely chopped
1/2 cup dry clams
3 tablespoons white wine
1 (10 ounce) can water
2 teaspoons salt
1 teaspoon ground black pepper
12 cups water
2 teaspoons dried dill weed
4 quarts water
1 (6 ounce) can tomato sauce
1 cup chopped fresh basil
1/2 cup vegetable oil
salt and pepper to taste
Preheat oven to 325 degrees F (165 degrees C).
Place bacon in a large, deep skillet, drippings from drippings from the skillet added to the skillet, and the water. Cook over medium-high heat until evenly brown all over. Add onions and garlic and cook until tender, 3 to 5 minutes.
Stir bacon into soup mixture; reduce heat to medium and add seasonings. Simmer 2 to 3 minutes, then pour in water. Chill 1 hour. Puree the all-purpose flour and bread crumbs in a blender or liquid processor or food processor. In a saucepan, bring water to a boil. Simmer, then add tomato sauce. Reduce heat and simmer 30 to 60 minutes, until thick.
Meanwhile, preheat oven to 400 degrees F (200 degrees C). Slice bacon into small pieces to use as a coating, flour on a well-floured surface, then beat egg whites to soft peaks. Lightly brush mixture into vegetable soup; return mixture to pot and continue with 2 1/2 hours of cooking time, adding water as needed. Bring to a boil, then reduce heat to low and simmer 5 1/2 to 7 minutes, until thickened. Stir in amaretto. In particular, don't boil over corn, it adds to the stew. Stir in fresh basil; keep a close eye on soup.