¼ to 1/3 cup (depending on taste) of Coeur D’Olives Habanero Infused Oil
1 onion chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 bay leaf
½ tsp or 2 tsp fresh thyme, crumbled
8 ounces of clam juice or seafood stock
2 14-16 oz cans chopped stewed tomatoes
8 ounces tomato sauce
1 large russet potato or 3 small new potatoes (I used purple.) peeled and chopped
1 4 oz can diced green chilies
2 6 ½ can chopped clams

In a large pot, over medium-high heat, heat the habanero oil and sauté onions, garlic, celery, bay leaf and thyme. Cook until onions wilted, about 7 minutes. Add clam juice or stock, stewed tomatoes, tomato sauce, chilies and clams with their juice and bring to a gentle boil. Add potatoes and let simmer for about 45 minutes or until the potatoes are tender. Serve with crusty bread.