Ingredients

• 2 teaspoons corn oil or 2 teaspoons canola oil
• 1 medium onion, finely chopped
• 2 large yellow baking potatoes, peeled and cut into medium dice (Yellow Finn or Yukon Gold)
• 2 cups canned chopped tomatoes, with their juices
• 1 cup dry white wine
• 2 cups cold water
• 1 teaspoon dried thyme leaves
• salt
• fresh ground black pepper
• 2 cups chopped clams, with their juices
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Heat the oil in a 4-quart saucepan over med-high heat.

2. Add in onion; cook/stir until begins to soften, 2-3 minutes.

3. Stir in the potatoes, tomatoes, wine, water, and thyme; season with salt and pepper to taste.

4. Bring to a boil; decrease heat to med-low; partially cover saucepan, and simmer until the potatoes are tender when pierced with a sharp knife, about 20 minutes.

5. Add in the clams and cook 10 minutes; add parsley and serve.