LONGBRANCH Man, Oh, Man Clam Chowder

3 c water
2 dz. fresh clams, scrubbed
2 Tb. olive oil
3 oz. pancetta, diced
red onion, minced
2 stalks celery, minced
2 lg. cloves garlic, minced
¼ tsp. red pepper flakes
1 ½ Tb. Marsala wine
1 15 oz. can diced tomatoes
1 cup LONGBRANCH Bloody Mary Zinger
1 Yukon Gold potato, diced
2 Tb. chopped parsley
1 Tb. chopped fresh oregano

Bring water to a boil in a large pot. Add clams, cover & cook until shells open, about 10 mins. Transfer clams to a large bowl reserving cooking liquid. Discard any clams that do not open. Remove meat from shells, and return to bowl. Discard shells. Pour reserved liquid through a fine sieve lined with cheesecloth into a large bowl. Reserve 2 ½ cups. Sprinkle clam meat with a few tablespoons of liquid to keep them moist. Heat 1 Tb. oil in large pot over med-hi heat. Add pancetta & cook, stirring occasionally until golden brown, about 7 mins. Remove pancetta with slotted spoon & drain on paper towels. Pour off excess drippings leaving just enough to coat pan. Add remaining 1 Tb. oil. Reduce heat to medium. Add onion, celery, garlic & red pepper flakes. Cook, scraping bottom of pot, about 7 mins. Raise heat to high & stir in Marsala. Add tomatoes, LONGBRANCH, reserved clam broth & potato. Reduce heat & simmer about 8-10 minutes. Cut large clams in half. Stir clams, pancetta, parsley & oregano into soup & heat until warmed through, about 30 seconds. Season with salt & pepper. Serve immediately

Serves 8-10