1 lg. onion, chopped
3 tbsp. butter
1 lg. potato, diced
1/2 c. diced celery
3/4 c. diced carrots
1 (1 lb.) can stewed tomatoes, drained and cut
1 (8 oz.) can minced or chopped clams, drained and reserved
1 1/2 c. V-8 juice
Salt and pepper to taste
1 tsp. thyme
1 tbsp. parsley

In a large saucepan, saute onion until soft. Add potato, celery, and carrots and saute for 10 minutes. Add clam juice and V-8 juice to measure 2 cups. Add seasonings.

Cover, but leave lid ajar. Simmer about 20 minutes or until vegetables are tender. Add clams and heat through. Serves 4.