Manhattan Clam Chowder

½ Tablespoon olive oil
½ cup onion, finely chopped
½ cup green pepper, finely chopped
½ cup celery, finely chopped
1 clove garlic, peeled and minced
1/3 cup dry white wine
¼ teaspoon basil
¼ teaspoon thyme
Pinch red pepper flakes
½ cup canned plum tomatoes, diced
¾ cup tomato juice
1 cup clam juice
1 (6½ -ounce) can clams, drained and chopped
1 cup potatoes, cut into small cubes
Salt and freshly ground pepper to taste.(try ¼ teaspoon salt)

Heat olive oil in a medium sized saucepan. Add onion, green pepper, celery and garlic; sauté until tender, about 5 minutes. Add white wine, basil, thyme and red pepper flakes; cook an additional 5 minutes. Add diced tomatoes, tomato juice and clam juice; bring to a boil. Add clams and potatoes and simmer 20 to 30 minutes. Season to taste with salt and freshly ground pepper. Yield: 4 servings.