Vegetable Soup with Clams

1 pint minced fresh new clams
2 tablespoons olive oil
2 anchovy fillets, finely chopped
1 lower onion, diced
2 garlic cloves, minced
1 celery rib, diced
1 carrot, finely chopped
1/2 green bell
Pepper, seeds and ribs taken off, and chopped
2 large redskin potatoes, scrubbed and slash into 3/4 -inch cube
1 (14.5-ounce) can crushed tomatoes, undrained
1 (8-ounce) bottle clam juice
1 cup dry white wine
1 tablespoon capers, drained and rinsed
3 tablespoons chopped new parsley
1 tablespoon new thyme or 1/2 teaspoon dried
2 teaspoons fresh oregano or 1/2 teaspoon dried
2 bay leaves
Salt and freshly ground black pepper to taste

1. Drain clams, booking juice. Refrigerate clams until geared up to use.
2. Warm oil in a medium skillet over medium heat. add anchovies, onion, garlic,
Celery, carrot, and green bell pepper. Cook, stirring consistently, for 3 minutes, or right up until
Onion is translucent. Scrape mix into the slow cooker.
3. Add potatoes, tomatoes, clam juice, wine, capers, juice drained against clams,parsley, thyme, oregano, and bay leaves to the slow cooker, and stir properly. Cook on
Small for 5 to 7 several hours or on Large for 2 1/2 to 3 hrs, or till potatoes are virtually soft.
4. If cooking on Small, enhance the heat to large. add clams, and commence to cook for an
Even more 20 to 40 minutes, or right up until clams are cooked throughout. Remove and discard
Bay leaves, period to taste with salt and pepper, and serve warm.