Manhattan Clam Chowder

Direction :

Cook clams:
Working in batches if necessary, place clams in a medium saucepan with 1 cup water. Cover and bring to a boil. Uncover, stir, and continue to cook, removing clams as soon as they open (this way, none of them will overcook and turn too chewy).
Strain liquid; remove clams from shells and chop:
After all clams are removed, strain liquid through a sieve lined with a dampened cheesecloth to get rid of residual grit. You should have 2 cups broth; if you have less, add water or bottled clam broth. Gently separate clams from shells; discard shells and coarsely chop clams (halve if small).
Clean pan and cook bacon:
Wash and dry saucepan; place over medium-high heat. Melt butter in pan, then add pancetta and cook, stirring, until browned on edges, about 2 minutes.
Cook onion and celery:
Add onion, celery, oregano, and bay leaf. Cook until onion is translucent, about 3 minutes. Add wine and simmer, stirring, until almost evaporated, about 3 minutes.
Add potatoes, tomatoes, and broth:
Add potato, canned tomatoes and juice, and broth. Bring to a boil, then reduce heat and simmer, partially covered, until potato is tender, about 10 minutes.
Add clams and serve:
Stir in clams. Gently heat through, about 30 seconds. Remove and discard bay leaf. Season with salt and pepper, and serve with crackers.