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Manhattan Project — Tomato clam chowder

Tomato clam chowder. Read the full method and preparation notes before starting.
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Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter or olive oil
  • 1 onion chopped
  • ²/₃ cup celery
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 cups water
  • 4 red potatoes, cubed
  • 1 can whole tomatoes or 28 ounce
  • 2 (6 1/2 oz) cans minced clams
  • 3 bay leaves
  • 1 teaspoon Salt
  • ¹/₂ teaspoon thyme
  • ¹/₄ teaspoon Pepper
  • dash red pepper flakes
  • ¹/₂ cup dry white wine
  • 3 carrots diced

Method
 

  1. heat oil/butter
  2. add celery, garlic, onion and stir for 10 minutes
  3. add water and taters, and bring to a boil
  4. simmer until taters are tender then add tomatoes and squish them up
  5. add 3 tbsp tomato paste add 3 bay leaves carrots wine thyme pepper red pepper flakes
  6. simmer for 20 minutes, add clams and parsley last 10 minutes

Notes

The method mentions parsley but the saved ingredient list does not specify an amount; it is not added to the ingredient list here.
A reliable serving count is not specified in the saved source.
No reliable overall time is supplied here. Include any marinating, resting or overnight preparation described in the method.
Where shown, times and yields are saved source estimates, not measured kitchen-test results.