Ingredients

• Olive oil
• 4 stalks celery, chopped small
• 2 medium onions, chopped small
• 5 medium potatoes, cubed
• 2 quarts and 1/2 cup water
• 3 small cans (4-ounce) tomato sauce
• 12 quahogs chopped, juice reserved
• 3 tablespoons oregano, parsley and basil
• 2 teaspoons garlic powder
• 2 teaspoons pepper

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Instructions

1. Put enough oil to cover bottom of large pan over medium heat. Add celery and onion; cook for 10 minutes stirring often. Add potatoes and continue to stir so it will not stick to pan. Add 1 quart of water and tomato sauce. Add another 1 quart and 1/2 cup of water. Add seasoning, continue to cook another 1/2 hour or until potatoes are cooked. Add quahogs with the juice. Simmer for 15 to 20 minutes.