Instructions: In a large saucepan combine the chicken broth, potatoes, carrots, celery, onion, garlic, thyme, oregano, and pepper. Bring to a boil. Reduce the heat and cover and cook about 20 minutes until the vegetables are tender. Stir in the undrained clams, tomatoes, and tomato sauce. Heat until bubble. Stir in the parsley and serve.

Makes 6 servings (1 1/2 cups each)

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