Herb-Seasoned Clam Stew with Thyme and Garlic

1.In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2.Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.

3.Add the diced tomatoes, vegetable broth, and white wine to the pot. Stir to combine and bring the mixture to a simmer.

4.Add the thyme, parsley, bay leaf, salt, and pepper. Allow the stew to simmer for about 10 minutes to let the flavors meld together.

5.Add the cleaned clams to the pot, cover, and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open.

6.Once the clams are cooked, stir in the lemon juice and adjust seasoning with more salt and pepper if needed.

7.Remove the bay leaf and serve the stew hot, garnished with additional parsley if desired, alongside crusty bread for dipping.