Step 1In a large heavy-bottom stock pot, add the oil and heat over medium-high heat. Add the shallots, onions, leeks, thyme and bay leaves and saute for 8 to 10 minutes, or until the onions are softened.
Step 2Increase the heat to high and add the clams. Then reduce the heat to medium and cook for 5 minutes, stirring occasionally.
Step 3Add the black pepper, celery salt, clam juice, tomato paste and tomatoes. Increase the heat to high and bring the soup to a boil, then reduce the heat to a simmer and cook an additional 15 minutes.
Step 4Add the diced potatoes and simmer 10 minutes, or until tender. Season to taste with kosher salt and hot sauce. Serve immediately.