Instructions: Put the potatoes in a medium saucepan and add cold water to cover. Bring to a boil and simmer uncovered until the potatoes are tender when pierced with a knife, about 15 minutes. Drain the potatoes and cover to keep warm.

Meanwhile, scrub the clams and discard any that are not tightly closed or that do not close when shells are pressed together. Drain.

In a large pan, heat the oil over medium heat. Add the garlic, onion, basil, oregano, thyme, rosemary and fennel seeds and stir until the onion is tender, about 6 minutes. Quarter the tomatoes, reserving their juice. Add the tomatoes and juice to the pan, cover and bring to a boil.

Add the cooked potatoes, zucchini and beans. Stir in the clams, cover and simmer until the shells open, 5 to 6 minutes. Discard any clams that do not open.

Divide the clams, vegetables and broth among 4 large bowls and serve immediately. Pass toasted garlic bread separately.

This recipe yields 4 servings.

Comments: This chunky dish - almost a soup but eaten partly by hand - is full of clams, fresh vegetables and Italian herbs. If you have herbs growing in your yard or on your windowsill, dont hesitate to use them here in place of the dried herbs, using roughly double what is called for. Serve with toasted garlic bread for dunking in the flavorful broth.

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