Good Friday Dinner-Brooklyn Memories

Step 1

Directions Scrub the clams well to remove any external debris. Place the clams in a large pot with 8 cups water. Place over high heat and bring to a boil.Reduce the heat and cook until the clams just open, about 5 minutes. Remove from the heat and strain the broth into a large bowl and set aside. Separate the clams from their shells. Coarsely chop the clams and set aside; discard the shells. Clean any sand from the bottom of the pot. Heat the butter over a moderately low heat. Add the onions and cook, stirring frequently to prevent browning,about 8 minutes, or until soft. Add the carrots, celery, garlic, bay leaf, potatoes, tomatoes, tomato paste, thyme, oregano and pepper, and stir to mix. Add the reserved clam broth into the pot and bring to a boil over high heat. (If using bottled broth add it now) Reduce the heat to moderate and cook, uncovered, for 30 to 40 minutes. Add the clams (if using canned clams add them now) and cook another 10 minutes, or until the potatoes are tender. Taste for seasoning and serve piping hot.

Step 2

Directions