Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, diced
  • 2 medium celery stalks, diced
  • 1 medium carrot, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz / 410 g) diced tomatoes, with juices
  • 2 cups (500 ml) clam juice
  • 2 cups (480 ml) water
  • 2 medium potatoes, peeled and diced
  • 2 cans (6.5 oz / 184 g each) chopped clams, drained and rinsed
  • 1 teaspoon dried thyme (5 g)
  • 1 bay leaf
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion, celery, and carrot; sauté until softened, about 5 minutes.
  3. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Add diced tomatoes, clam juice, and water to the pot; bring to a boil.
  5. Add diced potatoes, thyme, and bay leaf; reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
  6. Stir in the clams and season with salt and pepper; cook for another 5 minutes.
  7. Remove the bay leaf and ladle into bowls; garnish with chopped parsley before serving.