Recipe by Dib's
This recipe is posted by request. It's from an Old Bay cookbook and was submitted by Mr. Thomas Stilwell, Utica NY
Top Review by *Parsley*
Super tasty! That long simmering really lets the great flavor develop. Just by smelling it, you can almost taste it. I like that it's pretty low in fat, too. I easily halved the recipe and used 1 quart of chopped clams from the seafood department. I added the clams closer to the end of simmering. This is a keeper. Thanx for posting Tom's recipe for us! :)
- 1⁄4 cup olive oil
- 3 garlic cloves, cut finely
- 1⁄4 cup fresh parsley, cut and chopped
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 onion, chopped
- 2 (6 1/2 ounce) cans minced clams (reserve juice)
- 2 (6 1/2 ounce) canschopped clams (, reserve juice)
- 1 (8 ounce) bottle clam juice
- 2 (28 ounce) canscooked tomatoes
- 7 cups water
- 2 bay leaves
- 3 teaspoons Old Bay Seasoning
- salt and pepper
- 4 potatoes, peeled and cut into chunks
Directions See How It's Made
- In a large dutch oven over medium heat, add olive oil, garlic, parsley, basil, oregano and onion.
- Cook until garlic is light brown.
- Add minced and chopped clams with juice from cans and bottle of clam juice.
- Add tomatoes, water, bay leaves, Old Bay Seasoning, salt and pepper.
- Turn heat to low and continue cooking for 35 minutes.
- Add potatoes and continue to cook for 30 minutes.
- Serve hot.