Vegetable oil
7 lb. clams, minced
5 lb. potatoes, peeled and diced
2 med. onions, chopped finely
1 lg. can Pastene crushed tomatoes
2 lg. basil leaves
Oregano
Parsley
Black pepper
1 can College Inn Chicken Broth

Place enough oil in bottom of pot to saute onions. Add basil leaves and continue to cook until soft. Add tomatoes, oregano, parsley and cook a short time until onions are soft.

Add chicken broth and 4 cans water. Add diced potatoes to soup cook until potatoes are soft about 20 to 30 minutes. Add clams, cook 2 to 3 minutes. Serves hot. 8 to 12 servings.