Ingredients:

• 2-6.5 oz. cans minced clams
• 1-28 oz. can crushed tomatoes in puree
• 1 medium onion, diced
• 3 stalks of celery, diced
• 1/2 bag of shredded carrots or 1 carrot, diced
• 2 cloves of garlic, minced
• 4 tbs. fresh chopped parsley
• 4 potatoes, peeled and cubed
• 2 tbs. olive oil
• 1/4 cup white wine
• 1/2 cup water
• 2 tbs. Ring of Fire Habanero Hot Sauce – (Original or Xtra Hot)
• 1/4 tsp. salt
• Pepper to taste

Instructions:

Drain clam juice from clams into a bowl and set aside. Rinse clams to remove any sand or grit. In a large pot, saute? onions, celery, carrots, garlic and parsley in olive oil for approximately 5 minutes. De-glaze pan with white wine and saute? vegetables for an additional 1 minute. Add crushed tomatoes with puree, clams, reserved clam juice, water, Hot Sauce, potatoes, salt and pepper. Stir and bring to a boil. Reduce heat to low and cover pot. Simmer for 45 minutes or until potatoes are soft. Serve with warm sourdough bread. (Makes 4 servings) Note: Serve with hot sauce on the side for those who want a spicier chowder.