New York Red Clam Chowder

In 'Saved by Soup' by Judith Barrett

• Ready In: 1 hr 18 mins
• Serves: 6

Ingredients

• 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

Directions

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.