Categories: Soups

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 cloves minced garlic
• 21/2 cups diced peeled potato (approx 1 pound)
• 1 cup water
• 1/4 teaspoon pepper
• 2 cans (14.5 oz) diced tomato, undrained)
• 1 (8 oz) bottle clam juice
• 2 (61/2 oz)cans chopped clams, undrained
• 2 tablespoons chopped parsley

Directions

1. Heat olive oil in a large Dutch oven. Add onion and garlic and saute for 2 minutes.

2. Add potato and next 5 ingredients and bring to a boil.

3. Cover and reduce heat. Simmer for 15 minutes or until potato is tender.

4. Stir in clams and cook for 3 minutes.

5. Top with parsley.

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