juicy grilled tomatoes,8 pounds cherrystone clams,two 8-ounce bottles clam juice,2 tablespoons extra-virgin olive oil,1 onion, cut into 1/4-inch dice,2 garlic cloves, minced,2 medium baking potatoes, peeled and cut into 1/3-inch dice,1 cup low-sodium chicken broth,2 thyme sprigs,1 bay leaf,salt and freshly ground pepper,2 tablespoons coarsely chopped flat-leaf parsley" data-content_ad_keys="" data-content_published_date_formatted="20131206" data-content_modified_date_formatted="20191021" data-content_source="0" data-submission_type="editorial" data-content_syndicated="all" data-content_syndicated_brand="" data-content_syndicated_url="" data-content_nlp_sentiment_label="neutral" data-content_nlp_sentiment_score="0" data-content_nlp_sentiment_magnitude="4.6" data-content_nlp_entities="tomato clam chowder" data-content_nlp_categories="/food & drink/cooking & recipes/soups & stews" data-adtaxonomy="24421,24420,24419,11750,11053,11867,16426,11710,11721,11535,10821,11374,10764,11184">
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