Red Clam Chowder

from Diana Schwab, Facebook

3 small onions, diced

48 oz. minced clams

6 cups finely diced potatoes

1 cup chopped celery

3 cups clam juice

6 tsp snipped parsley

¾ tsp dried thyme

3/8 tsp black pepper

48 oz canned crushed tomatoes

Crushed red peppers or hot sauce

Cook and stir onion in a bit of oil.

Drain the clams reserving the juice.

Stir juice, potatoes, celery, and the 3 cups of clam juice into the onions.

Heat to a simmer.

Continue simmering until potatoes are tender. About 10 min.

Stir in the tomatoes, seasoning, and clams.

Heat and serve with crushed peppers or hot sauce to taste.

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