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1
The morning that you're ready to make this, scrub the clams and place them in a bowl of cold water so they're submerged.
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2
Change the water a few times, to help get rid of any sand they may have in them.
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3
Then, in a deep saute over medium low heat, add a tbsp or so of light olive oil, butter and quickly toast the garlic.
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4
Transfer to a large (8 quarts or better) stock pot.
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5
In the saute, add a little more light olive oil, turn up the heat and brown the onions.
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6
transfer to stock pot.
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7
To the stock pot, add the diced celery, carrots, potatoes, red pepper, can of chopped tomatoes, 2 bottles of clam juice, and the juice that was separated from the cans of clams.
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8
turn up heat to high, bring to a boil, then reduce heat to medium low to simmer.
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9
Simmer for a half hour, uncovered, stirring occasionally.
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10
Add the canned clams, continue to simmer and stir for another half hour.
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11
reduce heat to a low bubble simmer.
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12
In the original deep saute, add the remaining bottle of clam juice, and an equal amount of water over high heat.
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13
scrape up any browning from the onions and garlic.
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14
When boiling, add the littlenecks (you may have to do this in 2 batches, and add a little more water the second time).
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15
Cover tightly, and steam until they just begin to open.
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16
When all clams are opened, let them cool in a bowl to help reserve any juices that run out.
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17
Add the remaining liquid from the saute pan to the stock pot.
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18
{ry open the clams if not fully opened, remove meat and roughly chop each one in quarters, depending on the size.
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19
Add the chopped clams and reserved juice to the stock pot.
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20
Add the parsley and simmer for another 15 minutes or so, stirring, checking to see that the veggies and potatoes are tender.
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21
Serve with oyster crackers.
