Easy Clam Soup
|Olive oil||3 Tablespoon|
|Onion||1 Small, chopped|
|Garlic||2 Clove (10 gm) (Chopped)|
|Garlic||2 Clove (10 gm), chopped|
|Canned italian peeled tomatoes||14 Ounce, drained and chopped (1 Can)|
|Canned italian peeled tomatoes||14 Ounce, chopped (1 Can)|
|Water||2 Cup (32 tbs)|
|Bottled clam juice||1 Cup (16 tbs)|
|Red potatoes||2 Large, peeled and cut into 1-inch cubes|
|Dried oregano||1 Teaspoon|
|Canned chopped clams||13 Ounce (2 Can)|
|Cayenne pepper||1 Pinch|
1. In a nonreactive large saucepan, heat olive oil over medium heat. Add onion and cook 2 minutes, or until softened. Add garlic and cook 1 minute longer. Add tomatoes, water, and clam juice. Bring to a boil.
2. Add potatoes and oregano, cover, and cook 20 minutes, or until potatoes are tender. Add clams and heat through, about 1 minute. Season with cayenne.