Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (120g) carrots, diced
  • 2 ribs (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1/2 tsp (1g) red pepper flakes
  • 1 can (28 oz / 794g) crushed tomatoes
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 2 cups (480ml) clam juice
  • 2 large (300g) Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 1 bay leaf
  • 3 cans (6.5 oz / 185g each) chopped clams

Instructions:

  1. Heat the butter and olive oil over medium heat in a Dutch oven until the butter foams and starts to sizzle. Note: This prevents the butter from burning while giving the oil some heat.
  2. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until vegetables soften and onions are translucent.
  3. Stir in the minced garlic, thyme, and red pepper flakes. Cook for 60 seconds until the garlic smells fragrant but hasn't turned brown.
  4. Pour in the crushed and diced tomatoes. Stir and cook for 3–5 minutes until the liquid reduces slightly and the color deepens. Note: This concentrates the flavor and removes the raw tomato taste.
  5. Add the cubed potatoes, bay leaf, and reserved clam juice. Bring to a gentle boil, then reduce heat to low.
  6. Cover and simmer for 12–15 minutes until the potatoes are fork tender. Note: Don't overcook the potatoes or they'll turn into mush.
  7. Remove the bay leaf and stir in the chopped clams. Simmer for 2–3 minutes just to heat the clams through.
  8. Adjust seasoning with salt and pepper, remove from heat immediately, and garnish with chopped parsley.