New York Red Clam Chowder - cooking recipe

Ingredients

2 teaspoons corn oil or 2 teaspoons canola oil
1 medium onion, finely chopped
2 large yellow baking potatoes, peeled and cut into medium dice (Yellow Finn or Yukon Gold)
2 cups canned chopped tomatoes, with their juices
1 cup dry white wine
2 cups cold water
1 teaspoon dried thyme leaves
salt
fresh ground black pepper
2 cups chopped clams, with their juices
2 tablespoons chopped fresh parsley leaves

Preparation

Heat the oil in a 4-quart saucepan over med-high heat.
Add in onion; cook/stir until begins to soften, 2-3 minutes.
Stir in the potatoes, tomatoes, wine, water, and thyme; season with salt and pepper to taste.
Bring to a boil; decrease heat to med-low; partially cover saucepan, and simmer until the potatoes are tender when pierced with a sharp knife, about 20 minutes.
Add in the clams and cook 10 minutes; add parsley and serve.