Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 4 to 6 first-course servings (
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
1
2
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
