Ingredients:
- 26.50 oz cans Minced Clams
- 128 oz can Crushed Tomatoes in Puree
- 1 medium Onion, diced
- 3 stalks Celery, diced
- ½ bag of Shredded Carrots (or 1 carrot, diced)
- 2 Garlic cloves, minced
- 4 tbsp fresh chopped Parsley
- 4 potatoes, peeled and cubed
- 2 tbsp Olive Oil
- ¼ cup White Wine
- ½ cup Water
- 2 tbsp Peppers of Key West Habanero Hot Sauce
- (you can add more if you would like more spicy heat)
- ¼ tsp Salt
- Pepper to taste
Directions:
- Drain clams and reserve the juice into a bowl and set aside.
- Rinse clams to remove any sand or grit. In a large pot
- Heat olive oil over medium-to-medium high heat.
- Add garlic, onions, celery, carrots and parsley and sauté for approximately 5 minutes.
- Deglaze pan with white wine and cook for an additional 1 minute.
- Add crushed tomatoes with puree, minced clams, the reserved clam juice, water, potatoes and Peppers of Key West Habanero Hot Sauce.
- Season with salt and pepper to taste.
- Stir and bring to a boil.
- Reduce heat to low and cover. Simmer for 45 minutes or until the potatoes are fork tender.
- Serve with warm sourdough bread.
Makes 4 servings
Variation: Add shrimp, crab and/or pieces of fish
