Red Clam Chowder

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2 tablespoons extra virgin olive oil

1/4 cup minced pancetta

1 small onion, chopped

4 cloves garlic, minced

1 stalk celery, minced

1/2 cup diced carrots

2 cups fish stock or clam juice

2 cups peeled, seeded and diced plum tomatoes, or San Marzano canned tomatoes

2 pounds Manila clams

1 cup light red wine

1/2 cup minced parsley

Strip of lemon zest

Salt and pepper to taste

1 teaspoon crushed red pepper flakes, or to taste

2 anchovy fillets, mashed

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