- 1 1/2 tablespoons olive oil
- 1 large Spanish onion, chopped
- 1 1/2 celery stalks, chopped
- 7 cloves garlic, minced
- Pinch crushed red pepper
- 1/4 cup tomato paste
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 large waxy-style potato (about 3/4 pound), diced
- 5 cups clam juice (five 8-ounce bottles clam juice)
- One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
- 1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
- 1 tablespoon kosher salt or to taste
- Freshly ground black pepper
- 2 tablespoons chopped parsley for garnish
Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more.
Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved