Manhattan Clam Chowder

• This recipe requires fresh clams. Their briny juices temper the acidity of the tomato broth.
• t tablespoons olive oil
• t cup diced onions
• t cup diced celery
• t/2 cup diced green peppers
• t4 littleneck clams, well scrubbed
• t medium red potatoes, cut into 1/2-inch cubes
• t (28-ounce) can chopped plum tomatoes with juice
• t/2 cup tomato puree
• t cups water
• t cup dry white wine
• t teaspoon dried thyme
• t tablespoons chopped fresh flat-leaf parsley
• t bay leaf
• t/3 teaspoon black pepper, plus more to taste
• t cup finely crumbled saltines
• t tablespoon butter
• talt

1. 1. Heat oil in a lidded soup pot over medium heat. Once hot, add onions, celery and green peppers, and cook until tender, about 10 minutes. Add clams, cover pot and cook until clams open, about 5 minutes. Use tongs to remove clams from pot, discarding any that did not open. Shuck clams and set meat aside; discard empty shells.
2. 2. Add potatoes, tomatoes, tomato puree, 3 cups water and wine, and let simmer until potatoes start to soften, 5 minutes. Add clam meat and simmer until clams are cooked but still soft, 3 minutes. Add thyme, parsley, bay leaf, pepper and cracker crumbs, and simmer until parsley wilts, 5 minutes more. Whisk in butter, then season with salt and pepper. Discard bay leaf before serving.

recipe requires, olive oil, onions, celery, green peppers, littleneck clams, red potatoes, tomatoes, tomato puree, water, white wine, thyme, flatleaf, bay leaf, black pepper, saltines, butter, salt

Taken from www.epicurious.com/recipes/member/views/manhattan-clam-chowder-53054911 (may not work)