Manhattan Clam Chowder

Place clams, water, and wine in a medium-size Dutch oven. Cover and bring to a simmer over medium-high; simmer until clams have opened, about 15 minutes. Remove from heat. Remove and discard any clams that did not open. Set a fine mesh strainer lined with cheesecloth over a large heatproof bowl; pour clam mixture through strainer into bowl. Remove half of the clams from shells, and roughly chop (you'll have about 1/4 cup). Reserve remaining clams in shell and clam broth separately (you'll have about 5 cups broth). Rinse Dutch oven, and wipe dry.

Return Dutch oven to medium heat. Add bacon; cook, stirring often, until browned, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain. Add onion, bell pepper, carrots, and celery to drippings in Dutch oven; cook, stirring occasionally, until tender, 8 to 10 minutes. Add garlic, thyme, and crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds.

Add potatoes, salt, bay leaf, and reserved clam broth to mixture in Dutch oven; bring to a boil, partially covered, over medium. Boil, stirring occasionally, until potatoes are tender, 15 to 20 minutes. Using a wooden spoon, gently mash some of the potatoes to thicken broth. Stir in tomatoes, chopped clams, clams in shell, and bacon; cook, stirring occasionally, until heated through, about 5 minutes. Remove and discard bay leaf. Garnish with black pepper and additional thyme.