Beef Stew with Clams

Peel the potatoes and cut into small cubes. Peel the onions and garlic and chop finely. Rinse the clams under cold water, then place in cold salt water and let stand briefly. Throw away any opened shells. Rinse all the shells again with cold water.

Heat 4 tablespoons of oil in a Dutch oven and brown the meat on all sides. Add the onion, garlic and thyme, reduce heat slightly and continue cooking while stirring. Pour in the wine, let evaporate briefly, then stir in the tomatoes. Season with salt and pepper. Cover and cook over low heat for about 1 hour.

About 20-25 minutes before the end of cooking, add in the potatoes and 150 ml of beef stock (approximately 5 ounces). Simmer until the potatoes are cooked, gradually adding the remaining beef stock. Season with chili, salt and pepper.

Heat 100 ml of water (approximately 3 ounces) in a large pot and add the clams into it. Cover and cook until all have opened. Throw away any closed shells.