Preparation

Heat the oil in a Dutch oven over medium heat. Add the onion, celery, bell peppers, and black pepper. Stir well, cover, and cook, stirring occasionally, for 12 to 14 minutes, or until the vegetables are tender. Stir in the Canadian bacon, garlic, and thyme. Increase the heat to medium-high and cook and stir for 5 minutes, or until all the juices have evaporated. Add the broth and potatoes, cover, and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 10 minutes, or until the potatoes are tender. Stir in the tomatoes and wine (if used), cover, and simmer for 5 minutes longer. Remove from the heat. In a covered medium skillet, bring the water to a boil over high heat. Add the clams. Reduce the heat to medium, cover, and cook, stirring often, for 8 to 10 minutes, or until the clams open. With tongs, transfer the clams to a bowl, discarding those that don't open. Line a fine-mesh strainer with dampened paper towels. Pour the clam broth through the strainer into a glass measure, leaving any sand behind. Add the broth to the soup. Reheat if necessary. Remove the clams from their shells and chop coarsely. Add the clams to the soup, reheat briefly, and ladle into bowls.