Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 2 cups clam juice
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 2 cans (6.5 oz each) chopped clams
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or stockpot. Add the diced onion, carrots, and celery, stirring frequently for 6-8 minutes until onions are translucent and carrots have softened.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the cubed potatoes, diced tomatoes, tomato sauce, and clam juice. Add the thyme, bay leaf, and black pepper.
  4. Increase heat to bring the liquid to a gentle boil, then immediately reduce to a simmer. Cover and cook for 15-20 minutes until the potatoes are fork-tender.
  5. Remove the bay leaf. Stir in the chopped clams and their juices. Simmer for 2-3 minutes just until the clams are heated through.
  6. Remove from heat and stir in the fresh lemon juice and chopped parsley.