INGREDIENTS
| 3 | T | extra-virgin olive oil |
| 1 | large sweet onion/ chopped | |
| 1 | large fennel bulb or celery rib, chopped | |
| 2 | T | fronds chopped & reserved |
| 1/2 | mediun red bell pepper, chopped | |
| 2 | medium red potatoes, peeled & diced | |
| 1 | t | fennel seed/ lightly crushed |
| 1/4 | t | crushed hot red pepperflakes |
| 2 | cans | (14 1/2 oz) diced peeled tomatoes - juices reserved |
| 2 | bottles | (8 oz) clam juice |
| 2 | cans | (6 1/2 oz) chopped clams - juices reserved |
| 2 | T | chopped parsley |
In a large non-reactive saucepan, heat oil over medium-high heat. Add onion, chopped fennel, and bell pepper. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Stir in potatoes, fennel seed, crushed red pepper flakes, tomatoes with their juices, and clam juice. Bring to a boil, reduce heat to medium, and cook until potatoes are tender, about 8 to 10 minutes.
Stir in clams with their liquid, parsley and reserved chopped fennel fronds and simmer 1 minute longer, just to heat through. Serve at once.
Makes 6 servings.
From: 365 Great
Soups & Stews by Georgia Chan Downard and Jean Galton