2 tbsp. oil
3 med. potatoes, peeled and diced
2 med. carrots, peeled and diced
2 celery stalks, diced
1 med. onion, diced
1 lg. garlic clove, minced
1 (28 oz.) can tomatoes, undrained
1 (10 oz.) can whole clams, drained
1 (8 oz.) bottle clam juice
1 lg. bay leaf
2 tbsp. chopped parsley
3/4 tsp. salt
1/4 tsp. black pepper

In 4 quart saucepan over medium flame, heat oil and cook potatoes, carrots, celery, onion, and garlic until crisp tender, about 10 minutes stirring occasionally. Add tomatoes (with liquid), clams, clam juice, bay leaf, parsley, salt and pepper. Increase heat to high and bring to a boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Remove bay leaf. Serve with oyster crackers or French bread.