New York Red Clam Chowder

• 2 teaspoons corn oil or 2 teaspoons canola oil
• 1 medium onion, finely chopped
• 2 large yellow baking potatoes, peeled and cut into medium dice (Yellow Finn or Yukon Gold)
• 2 cups canned chopped tomatoes, with their juices
• 1 cup dry white wine
• 2 cups cold water
• 1 teaspoon dried thyme leaves
• salt
• fresh ground black pepper
• 2 cups chopped clams, with their juices
• 2 tablespoons chopped fresh parsley leaves

1. Heat the oil in a 4-quart saucepan over med-high heat.
2. Add in onion; cook/stir until begins to soften, 2-3 minutes.
3. Stir in the potatoes, tomatoes, wine, water, and thyme; season with salt and pepper to taste.
4. Bring to a boil; decrease heat to med-low; partially cover saucepan, and simmer until the potatoes are tender when pierced with a sharp knife, about 20 minutes.
5. Add in the clams and cook 10 minutes; add parsley and serve.

corn oil, onion, yellow baking potatoes, tomatoes, white wine, cold water, thyme, salt, fresh ground black pepper, clams, parsley

Taken from www.food.com/recipe/new-york-red-clam-chowder-407298 (may not work)