Drain clams and reserve the juice into a bowl and set aside. Rinse clams to remove any sand or grit. In a large pot, heat olive oil over medium to medium high heat. Add garlic, onions, celery, carrots and parsley and sauté for approximately 5 minutes. Deglaze pan with white wine and cook for an additional 1 minute. Add crushed tomatoes with puree, minced clams, the reserved clam juice, water, potatoes and Ring of FireHabanero Hot Sauce. Season with salt and pepper to taste. Stir and bring to a boil. Reduce heat to low and cover. Simmer for 45 minutes or until the potatoes are fork tender. Serve with warm sourdough bread. Makes 4 servings
Note: Have extra Ring of FireHot Sauce on the side for those who want a spicier chowder.
Variation: Add shrimp, crab and/or pieces of fish