Ingredients
o 3 TBSP EVOO
o 1 cup diced onion
o 1 cup diced celery
o 1/2 cup diced green pepper
o 3 tbsp tomato paste
o 2 10 oz cans of clams
o 6 medium red potatoes, 1/2 inch cubes
o 1 28-oz can chopped tomatoes
o 3 cups water (substitute 2 cups chicken stock if you have it, add 1/2 cup clam juice if you have it)
o 1 cup dry white wine
o 1 TSP dried thyme
o 2 TBSP chopped italian parsley
o 1 bay leaf
o 1/2 tsp black pepper
o 1 cup finely crumbled saltines
o 1 TBSP butter
o Salt
Preparation
Heat oil in lidded pot over medium heat. Add onions, celery, and green pepper and cook until tender (10 mins). Add tomato paste and sauté until fragrant and dark red (5 mins)
Add potatoes, tomatoes, water/stock, wine thyme, bay leaf, salt and pepper. Simmer until potatoes begin to soften (10 mins).
Add clams, parsley, bay leaf, and saltines. Simmer until parsley wilts (5 mins).
Whisk in butter and season to taste with salt and pepper. Discard bay leaf and serve.
