Italian Clam Chowder - cooking recipe

Ingredients

2 (14 1/2 oz.) cans stewed tomatoes
1/8 tsp. hot pepper flakes or Tabasco sauce
2 cans chopped clams, drained and reserve the juice
3 medium red potatoes in 1-inch cubes
1 small zucchini or 2 stalks celery, cut in 1/2-inch dice
1 tsp. dried basil
3 Tbsp. Parmesan cheese
croutons

Preparation

Puree tomatoes in blender with pepper flakes or Tabasco sauce. Add juice from clams and potato cubes.
Bring to boil and simmer 15 minutes, stirring occasionally.
Add zucchini (or celery) and simmer 5 minutes.
Add clams, basil and Parmesan cheese.
Serve garnished with croutons.
Good made ahead.