Ingredients Jump to Instructions ↓

  1. 1 pint shucked clams

  2. 1 cup tomato and clam juice cocktail

  3. 2 potatoes, cleaned and chopped

  4. 1 cup chopped green bell pepper

  5. 1/4 cup chopped green onions

  6. 1/4 teaspoon ground black pepper

  7. 1 (14 1/2 ounce) can Italian-style diced tomatoes

Instructions Jump to Ingredients ↑

  1. Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid. Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender. Stir in the undrained tomatoes and the chopped clams and heat through.


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