1 c. chopped onions
1 c. chopped celery
1/2 c. diced green pepper
1 lg. clove garlic, minced

Saute in butter until tender. Combine liquid from 2 (6 1/2 oz.) cans diced clams and 1 (8 to 10 oz.) bottle clam juice to make 1 quart liquid. 3-4 diced potatoes 1 bay leaf 1 tsp. thyme Dash of oregano 1 1/2 tsp. parsley 1 1/2 tsp. salt 1/4 tsp. pepper 1/2 c. (sm. can) tomato paste 1 qt. stewed tomatoes 2 tbsp. cornstarch

Add clams, liquid, vegetables and spices to sauteed items. Cover and simmer for 1 hour. Stir in tomato paste and tomatoes and simmer 5 to 10 minutes. Mix cornstarch with small amount of water to make thin paste and add to soup. Simmer and serve. May be made ahead and frozen.