Ingredients:
1/3 cup of
Coeur d’ Olives Habanero
Infused Extra Virgin Oil1 onion chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 bay leaf
½ tsp or 2 tsp fresh thyme, crumbled
8 ounces of clam juice or seafood stock
2 16 oz cans chopped stewed tomatoes
8 ounces tomato sauce
1 large russet potato or 3 small new potatoes (I used
purple.) peeled and chopped
1 4 oz can diced green chilies (or 4 oz diced pepper of choice it you want it hotter)
2 6 ½ can chopped clams
Sprinkle of ground
Mediterraneo Imports Habanero Sea SaltSprinkle of ground
Mediterraneo Imports Royal Peppercorns
In a large pot, over medium-high heat, heat the Coeur d’ Olives Habanero
Infused Extra Virgin Oil
and sauté onions, garlic, celery, bay leaf and thyme. Cook until onions wilted,
about 7 minutes. Add clam juice or stock, stewed tomatoes, tomato sauce,
chilies and clams with their juice and bring to a gentle boil. Add potatoes and
let simmer for about 45 minutes or until the potatoes are tender. Season with some ground Mediterraneo Imports Habanero Sea Salt and some ground Mediterraneo Imports Royal Peppercorns. Serve hot!
