3 pounds cherrystone clams, or 2 cups chopped clam meat
2 cups dry white wine
2 cups clam broth, fish stock or water
1 tablespoon olive oil
1 large onion, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, minced (1 tablespoon)
1 teaspoon fresh thyme, minced or 1 teaspoon dry
1 bunch Italian parsley, minced
2 bay leaves
4 large peeled, seeded and chopped tomatoes or 1 28 ounces can tomato, drained and chopped
1 tablespoon tomato paste
4 medium new potatoes, peeled and diced
salt, freshly ground black pepper, and cayenne pepper
Scrub the clams and place them in a large pot with the wine. Tightly cover the pot and steam until the shells open (about 6 to 8 minutes). If using cherrystones, leave the clams in the shells and set aside. Strain the cooking liquid through a cheesecloth lined strainer into a large measuring cup. Add enough clam broth to make 6 cups. (If using pre-shucked or canned clams, omit the steaming and use 2 cups wine and 4 cups clam broth). Heat the oil in a large pot. Add the onion, celery, garlic, thyme, half the parsley, and bay leaves. Cook over medium heat for 3 to 4 minutes, or until soft but not brown. Add the tomatoes and tomato paste, and cook for 2 minutes. Add the wine-clam broth mixture, and bring to a boil. Add the potatoes, reduce the heat, and simmer for 8 to 10 minutes, or until the potatoes are tender. Just before serving, stir in the cooked cherry stones or clam meat and the salt, pepper, and cayenne. Remove and discard the bay leaves. Garnish with the remaining parsley and serve at once.