How to make
Heat the butter. Add the finely chopped onions, carrots and celery and fry on low heat until they soften. Then add the potatoes, that have been cut into cubes, along with the tomatoes and pour in the broth.
Stew, let boil for about 20 minutes on low heat until the complete softening of the vegetables. Season with thyme, salt and black pepper, add the strained clams and boil for another 5-6 minutes on low heat.
Serve the soup very hot with salted biscuits.
