Directions

• Heat the oil in a Dutch oven over medium heat. Add the onion, celery, bell peppers, and black pepper.
• Stir well, cover, and cook, stirring occasionally, for 12 to 14 minutes, or until the vegetables are tender.
• Stir in the Canadian bacon, garlic, and thyme. Increase the heat to medium-high and cook and stir for 5 minutes, or until all the juices have evaporated.
• Add the broth and potatoes, cover, and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 10 minutes, or until the potatoes are tender. Stir in the tomatoes and wine (if used), cover, and simmer for 5 minutes longer. Remove from the heat.
• In a covered medium skillet, bring the water to a boil over high heat. Add the clams. Reduce the heat to medium, cover, and cook, stirring often, for 8 to 10 minutes, or until the clams open.
• With tongs, transfer the clams to a bowl, discarding those that don't open. Line a fine-mesh strainer with dampened paper towels. Pour the clam broth through the strainer into a glass measure, leaving any sand behind. Add the broth to the soup. Reheat if necessary.
• Remove the clams from their shells and chop coarsely. Add the clams to the soup, reheat briefly, and ladle into bowls.