Ingredients
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20 ounces canned clams, minced, drained, juice reserved
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2 medium celery ribs, chopped
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1 medium green pepper, chopped
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2 small potatoes, chopped
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10 ounces canned diced Rotel Tomatoes
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3 ounces tomato paste
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29 ounces fish stock or 29 ounces clam juice
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1 teaspoon thyme
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1 dash sherry wine
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1 medium carrot, chopped
Instructions
- Place reserved clam juice in a liquid measuring cup.
- Add water so that the total mixture equals 1 1/2 cups.
- In a large saucepan, combine juice mixture, celery, green pepper and carrot.
- Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.
- Stir in potatoes, undrained tomatoes, fish stock/clam juice.
- Bring to a boil, reduce heat, cover and simmer for 10 minutes more;
- Stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through.