Instructions: Thoroughly wash and scrub clams under cold water to remove any sand and grit, discarding any that have cracked shells or are not tightly shut. In a large pot, bring 2 cups of water and the wine to a boil and add the clams, bring the liquid back to a boil, then lower heat to a simmer and cook the clams until they open, about 5 minutes.

Transfer clams to a bowl and strain the juices through a fine sieve lined with 2 layers of paper towels to catch all shell particles and sand. Reserve this broth.

Remove the clams from their shells and chop into bite-sized pieces. Set aside.

In a soup kettle, melt the butter and saute the onion and celery until soft, about 4 minutes.

Add the thyme, marjoram, bay leaf, and cayenne, and mix well to combine.

Stir in the tomato paste and tomatoes, breaking up the tomatoes as you stir.

Add the reserved clam broth and bring the mixture to a boil, reduce the heat and simmer for 20 minutes.

Cook the potatoes in a separate pot of boiling water (or a microwave oven) until they are just done (firm, not soft).

Add the cream and the clams to the soup kettle and heat quickly (dont overdo this or the clams will toughen). Then stir in the potatoes and parsley. Serve piping hot.

This recipe serves 6.

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