1 tbsp. grapeseed or canola oil
1 medium onion, chopped
2 celery stalks, diced
1/2 cup dry white wine
4 small, ripe tomatoes, peeled and chopped
3 cups chopped clams with juice, or 5 6-1/2-oz. cans
1 cup of bottled clam juice
1 cup of water
4 oz. blanched potatoes, peeled and diced
2 tbsp. fresh thyme leaves
1/4 tsp. salt (optional)
1/8 tsp. freshly ground pepper
1. Heat the oil in a heavy-bottomed pot. Add the onion, garlic, and celery. Saute until the garlic and onion begin to soften, but not brown.
2. Add white wine and bring to a boil. Cook until the wine reduces by one half. Add the tomatoes, clams, clam juice, water, and potatoes. Simmer for 15-20 minutes.
3. Remove from heat. Add freshly picked thyme leaves, pepper, and salt. Serve.