Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    bacon slices -- finely diced
   2      cups          chopped onion
   2      cups          diced celery
   1 1/2  cups          diced carrot
   1                    garlic clove -- crushed
  19 1/2  ounces        minced clams -- undrained
   2      cups          low-salt chicken broth
   1      cup           dry white wine -- divided
     1/4  cup           no-salt-added tomato paste
   1      teaspoon      worcestershire sauce
     1/2  teaspoon      dried oregano
     1/2  teaspoon      dried thyme
     1/2  teaspoon      hot sauce
                        bay leaf
   1      14 1/2 ounce  tomatoes -- undrained and
                        -- chopped
   1 1/2  cups          cubed peeled red potato

Preparation:

1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon bacon fat in pan; set bacon aside. Add onion, celery, carrot, and garlic to bacon fat in pan; saute 5 minutes or until vegetables are tender. 2. Drain clams, reserving juice; set clams aside. Add clam juice, broth, 3/4 cup wine, and next 7 ingredients (3/4 cup wine through tomatoes) to pan; stir well. Bring to a boil; reduce hear, and simmer 15 minutes. 3. Add potato; simmer an additional 30 minutes or until potato is tender. Stir in remaining 1/4 cup wine and clams; cook until thoroughly heated. Discard bay leaf. Sprinkle bacon over chowder.

Nutritional Information:

2 FR/V, 1 P/M, 1 B, 30 C.