200g Yellow Onion
125g Plum tomato
60g Celery
40g Red chili
120g Idaho potato
50g Garlic
150g White wine
290g Carbone Arrabbiata
400g Water
30 pc Little neck clams
Worcestershire sauce to taste
100g Olive oil

1. Cook chili peppers in olive oil until the peppers are soft. Add onion, celery, and garlic. Sweat out all of the vegetables until they are soft and translucent. Add tomatoes and cook until soft.

2. Deglaze with white wine. Add the clams and cook until opened. Remove the clams, but keep the juice in the pan. Add the Carbone Arrabbiata sauce, water, and potatoes and cook until the potatoes are tender.

3. Remove from heat. Blend the soup if desired. Season with salt, tabasco, and Worcestershire sauce to taste and add the clams back into the soup.