By Alice Vartanian
1 pound red or white potatoes, peeled and diced
2 bottles (8 oz. each clam juice)
2 to 3 cloves garlic, minced
1 medium onion, diced
1 can (1 pound) solid packed tomatoes, crushed
½ cup each diced carrots, celery and green or red bell pepper
1 tablespoon Worcestershire sauce
½ teaspoon each Kosher or sea salt, black pepper, thyme, dried cumin, and marjoram
2 to 4 cups of low-sodium chicken broth or water (more liquid may be added to taste)
1 or 2 cans (10 oz.) clams
Chopped fresh parsley, minced (as garnish)
Directions: In a large pot, combine all ingredients except the clams and bring to a light boil; cover and simmer for 35 to 40 minutes. Drain liquid from clams into the soup. Chop clams and add to the soup, simmer for about 20 minutes longer, mixing occasionally. Serve soup in warm bowls with sliced garlic, French or Italian bread.
Note: Alice recommends doubling vegetables for a heartier, more filling version.