1 onion, finely chopped
1/2 cup dry white wine or chicken broth
1 dozen little neck clams, well scrubbed
3/4 pound all-purpose potatoes, peeled and cut into 1/2 inch cubes
1 red bell pepper, cut into 1/2 inch squares
1 stalk celery, cut into 1/2 inch dice
3 ripe tomatoes, cored, seeded and chopped
1 cup chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 pound cod steak, cut into 1/2 inch cubes

1 onion, finely chopped 1/2 cup dry white wine or chicken broth 1 dozen little neck clams, well scrubbed 3/4 pound all-purpose potatoes, peeled and cut into 1/2 inch cubes 1 red bell pepper, cut into 1/2 inch squares 1 stalk celery, cut into 1/2 inch dice 3 ripe tomatoes, cored, seeded and chopped 1 cup chicken broth 1/2 teaspoon dried thyme 1/2 teaspoon salt 1 pound cod steak, cut into 1/2 inch cubes

1. In a Dutch oven or flameproof casserole, combine onion, wine, and clams. Bring to boil over moderate heat, cover, and cook until clams have opened, about 5 minutes. Remove clams from pan (discard any that have not opened). Remove clam meat from the shells and discard shells.

2. Add potatoes, bell pepper, celery, and 1 cup of water to the pan and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes. Add tomatoes, broth, thyme, and salt, and return to a boil. Reduce heat to a simmer, cover, and cook until potatoes are tender, about 15 minutes.

3. Add cod to pan, cover, and cook until fish is almost cooked through, about 5 minutes. Return clams to pan and cook just until heated through.