5 fresh ripe tomatoes or 28oz can plum tomatoes, drained
1 onion
2 tbsp. olive oil
2 crushed garlic cloves
1 large green pepper
1/2 cup white wine
2 tbsp. tomato paste
1 tsp. dried leaf thyme
1/2 tsp. dried leaf basil
1/4 tsp. each of salt and ground white pepper
2 lbs. scrubbed clams
1 lb. white firm-fleshed fish, such as cod or halibut

To peel fresh tomatoes, bring a medium sized saucepan filled with water to a full rolling boil.
Cut stems from tomatoes.
When water is boiling, add tomatoes and boil, uncovered, for about 1 minute.
Drain, rinse with cold water, then peel.
Meanwhile, coarsely chop onion.
Heat oil in a large saucepan set over medium-low heat.
When hot, add onion and garlic.
Cook, stirring often, until onion is soft, about 5 minutes.
Meanwhile, coarsely chop peeled fresh or canned tomatoes and green pepper.
Add wine and tomato paste to onion.
Stir until blended.
Then, stir in chopped tomatoes, green pepper and seasonings.
(If making ahead, refrigerate at this point.)
Cover and bring to a gentle boil.
Add clams.
Cover and reduce heat.
Simmer gently, covered, for 15 minutes.
Meanwhile, slice fish into 1" pieces.
Stir into chowder.
Simmer for about 5 minutes, until fish flakes easily when touched with a fork and clams have opened.
(Discard any clams that haven't opened by this time.)
Tase and add more salt and pepper if needed.