Yield: 10 cups.
51 oz. Sea Watch Chopped Sea Clams
46 oz. Sea Watch Sea Clam Juice
2 cups tomatoes, diced
1 cup onion
½ cup olives, chopped
1 Tbsp. olive oil
2 Tbsp. garlic, minced
1 Tbsp. dry Italian spices
¼ tsp. crushed red pepper
2 cups escarole, chopped
In a large soup pot, sauté the onions and garlic in the olive oil; add the juice from the clams along with all remaining ingredients except for the clams. Bring the soup to a simmer and cook for 20 minutes. Add clams and cook for another 20 minutes. Serve with hard, crusty bread.