Total Calories: 72
Scrub clams well. Steam them in water. Remove clams from shells. Chop clams finely; reserve. Strain clam broth; reserve. Melt butter in a large saucepan. Add onion, carrot, and green pepper and sauté over medium heat until vegetables are tender. Do not brown. Add garlic, tomatoes, tomato purée, potatoes, rosemary, thyme, salt, white and black peppers, and clam broth. Bring to a boil, reduce heat, simmer covered for 20 minutes. Taste for seasoning. Add chopped clams. Heat almost to the boiling point.
Note: If fresh clams are not available, 1 (8-ounce) bottle clam juice and 2 (6 1/2-ounce) cans minced clams and their liquid may be substituted.
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