Chile Clam Chowder

Preparation : heat oil in a large saucepot, over a medium flame add onions; heat and stir for 5-6 minutes, until softened add garlic and flour; heat and stir until smooth and bubbly gradually stir in tomato puree drain clams, reserving liquid add liquid to the saucepot add sugar, chile powder, thyme, potatoes, and bell peppers bring to a boil, reduce heat, cover, and simmer for 15-20 minutes, until potatoes are tender add clams and heat thoroughly season to taste with salt and pepper serve hot