Hot and Spicy Habanero Manhattan Clam Chowder

Ingredients:
1/3 cup of Coeur d’ Olives Habanero Infused Extra Virgin Oil
1 onion chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 bay leaf
½ tsp or 2 tsp fresh thyme, crumbled
8 ounces of clam juice or seafood stock
2 16 oz cans chopped stewed tomatoes
8 ounces tomato sauce
1 large russet potato or 3 small new potatoes (I used purple.) peeled and chopped
1 4 oz can diced green chilies (or 4 oz diced pepper of choice it you want it hotter)
2 6 ½ can chopped clams
Sprinkle of ground Mediterraneo Imports Habanero Sea Salt
Sprinkle of ground Mediterraneo Imports Royal Peppercorns

In a large pot, over medium-high heat, heat the Coeur d’ Olives Habanero Infused Extra Virgin Oil and sauté onions, garlic, celery, bay leaf and thyme. Cook until onions wilted, about 7 minutes. Add clam juice or stock, stewed tomatoes, tomato sauce, chilies and clams with their juice and bring to a gentle boil. Add potatoes and let simmer for about 45 minutes or until the potatoes are tender. Season with some ground Mediterraneo Imports Habanero Sea Salt and some ground Mediterraneo Imports Royal Peppercorns. Serve hot!