Manhattan Mayhem: a Fiery Red Clam Chowder

Name: Manhattan Mayhem: a Fiery Red Clam Chowder
Ingredients: 2 tablespoons olive oil (30 ml); 1 large onion, finely chopped (about 1 1/2 cups); 2 carrots, peeled and diced (about 1 cup); 2 celery stalks, diced (about 1 cup); 1 green bell pepper, seeded and diced (about 1 cup); 2 cloves garlic, minced; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional, for heat); 4 cups (950ml) clam juice; 1 (28 ounce/794g) can crushed tomatoes; 1 (15 ounce/425g) can diced tomatoes, undrained; 2 medium red potatoes, peeled and diced (about 2 cups); 1 bay leaf; Salt and freshly ground black pepper to taste; 4 pounds (1.8 kg) fresh littleneck clams, scrubbed (or 2 (10 ounce/283g) cans chopped clams, drained); 1/4 cup (60 ml) dry white wine (optional); 2 tablespoons chopped fresh parsley, for garnish; Lemon wedges, for serving (optional)