Manhattan Clam Chowder

foodandwine.com

Pennee

50 littleneck clams (3 pounds, 8 ounces total), scrubbed

2 cups water

2 cups dry white wine (such as Sauvignon Blanc)

2 (1 ounce each) thick-cut bacon slices, finely chopped (½ cup)

1 medium-size (10 ounces) yellow onion, chopped (about 1 cup)

1 medium-size (8 ounces) green bell pepper, seeded and chopped (about 1 cup)

2 medium (about 4 ounces total) carrots, peeled and chopped (about ¾ cup)

2 medium (about 2 ounces total) celery stalks, chopped (about ¾ cup)

4 garlic cloves, minced (about 1 tablespoon)

2 teaspoons fresh chopped thyme, plus more for garnish

¼ teaspoon crushed red pepper

1 ½ pounds baby Yukon Gold potatoes, unpeeled and quartered

2 teaspoons kosher salt

1 dried bay leaf

1 (14 ½-ounce) can fire-roasted diced tomatoes

Black pepper

Directions at foodandwine.com

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