Littleneck Clam Chowder With Bok Choy and New Potatoes

2 tablespoons olive oil
1 onion, minced
1 leek (white and light green parts only), well washed and minced
4 cloves garlic, minced
2 tablespoons tomato paste
4 tomatoes, peeled, seeded and chopped, with juice reserved
24 littleneck clams, scrubbed
1 head baby bok choy, cleaned and chopped
8 new potatoes, cooked until tender and quartered
1 teaspoon minced fresh thyme leaves
1 teaspoon hot red pepper flakes
1/2 cup white wine
3 cups chicken stock or canned broth
Salt and freshly ground black pepper.

Place a large wide casserole over medium heat, and add olive oil. Add onion, leek
and garlic and saute until tender. Add tomato paste, chopped tomatoes and any
juice. Reduce heat to low and simmer for 5 minutes. Add clams, bok choy,
potatoes, thyme and hot pepper flakes and cook anadditional 5 minutes. Add wine
and chicken stock. Cover, increase heat to medium, and simmer until clams open
and bok choy is tender, 2 to 3 minutes. Season with salt and pepper to taste and
serve immediately.

Yield: 4 servings.

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