Clam Chowder Manhattan Style

2 tsp		olive oil
2 Tbs		minced lean cooked ham
		-
1		large onion, chopped
1		large celery rib, thinly sliced
1		large carrot, peeled and thinly sliced
		-
2		garlic cloves, chopped
1 1/2 tsp		dried oregano
		-
2		cans (10 1/2 oz.) chopped clams, drained, with juice reserved
1		can (16 oz.) plum tomatoes with juice
1/2 cup		dry white wine or water
1 lb		all-purpose potatoes, peeled and roughly chopped into 3/4-inch dice
1/4 tsp		dried red pepper flakes
2 Tbs		chopped parsley
		Salt to taste
		Black pepper to taste

1	In a large saucepan or soup pot, heat the oil, add the ham, and cook over medium heat for about 3 minutes, stirring, until lightly browned.
2	Add the onion, celery, and carrot and cook, stirring occasionally, until the vegetables are quite soft, about 8 minutes.
3	Add the garlic and oregano and cook, stirring, for 1 minute.
4	Measure the clam juice and add enough water to make 4 cups. Add the liquid to the soup pot along with the tomatoes, wine, potatoes, and pepper flakes. Bring to a boil, breaking up any large chunks of tomato with the side of a spoon, reduce the heat to medium-low, and cook, partially covered, until the potatoes are tender, 10 to 15 minutes.
5	Add the reserved clams and simmer, uncovered, until heated through. Stir in the parsley and season with salt and black pepper to taste. (The chowder can be made up to 2 days ahead and refrigerated. Reheat gently before serving.)

Servings: 4