2 (6-1/2 oz each) cans minced clams (I like to add a can of whole clams too, or 6 fresh clams that I'll throw in at the end) ~ reserve the juice for later.........1 tsp. balsamic vinegar
4-5 stalks celery, chopped........................................1/3 cup chopped white or yellow onion
4-5 medium carrots, peeled and chopped...............1 TB chopped or minced garlic
1/4 cup chopped green bell pepper.........................2 TB extra-virgin olive oil
1 bottle/can (about 46 oz) spicy tomato or V-8 juice (I use "low sodium")
about 1 cup diced potato (1 large Russet, or 2-3 smaller Yukon or red potatoes)
1 tsp dried thyme, crushed......................................1 bay leaf
1/4 tsp black pepper.................................................1/4 cup white wine
1/4 tsp cayenne or crushed red pepper...................Kosher salt, to taste
1 (14.5 oz) can Italian-style diced tomatoes, undrained
chopped fresh parsley
***
Drain clams and reserve the juice ~ set aside. …
In large saucepan, cook garlic, celery, onion, carrot and bell pepper in hot oil until tender (3-5 minutes). Stir in reserved clam juice, wine and tomato juice; stir in undrained tomatoes, bay leaf, pepper and cayenne. Taste and add a little Kosher salt, if necessary. Bring to boil; reduce heat ~ simmer, covered, for about 5 minutes.
Stir in potatoes, balsamic vinegar and thyme ~ return to boiling, then reduce heat and simmer for about 20-30 minutes. Add clams (including fresh ones) and cook for another 2-3 minutes. Remove from heat and let it sit for about 5-10 minutes, covered. If you remember (and see it), remove the bay leaf (my husband always seems to get it in his bowl when I don't take it out first.) Serve with fresh parsley on top and crusty bread. Makes 4-6 main dish servings (or about 8-12 cups for a first course)