6 c. clam broth
4 c. dry, white wine
2 medium potatoes, unpeeled and cut into 1/4-in. dice
4 medium carrots, trimmed, split and cut into 1/4-in. dice
4 shallots, minced
1 Tbsp. curry powder
1 tsp. fresh ginger, minced
3 c. chopped clams and their broth
4 medium Roma tomatoes, cut into 1/4-in. dice
1 large green pepper, cut into 1/4-in. dice.
Bring the clam broth and wine to a gentle boil in a 6.5- or 8-qt. nonstick sauce pot.
Add the potatoes, carrots, shallots, curry and ginger. Cook for 15 - 20 minutes until tender.
Add the clams and their broth, tomatoes and green pepper and simmer for an additional 20 - 30 minutes.