Manhattan Red Clam Chowder Recipe: Bold &amp - Seafood Portal

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 large onion, finely chopped (about 1 1/2 cups)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 1 green bell pepper, seeded and diced (about 1 cup)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 4 cups (950ml) clam juice
• 1 (28 ounce/794g) can crushed tomatoes
• 1 (15 ounce/425g) can diced tomatoes, undrained
• 2 medium red potatoes, peeled and diced (about 2 cups)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 4 pounds (1.8 kg) fresh littleneck clams, scrubbed (or 2 (10 ounce/283g) cans chopped clams, drained)
• 1/4 cup (60 ml) dry white wine (optional)
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges, for serving (optional)