Heat oil in a 4-quart Dutch oven over medium-high heat. Saut� parsley, garlic, onions and chile in oil. Stir in clams. Cover and cook for 5 minutes. Process tomatoes in food processor or blender until finely chopped. Stir tomatoes, water, wine, salt and pepper into clams. Heat to boiling. Reduce heat. Cover and simmer for 40 minutes, stirring occasionally. Stir in ditalini. Cover and cook for 10 minutes or until ditalini are tender.
^^^^^^^^^^ Even those who are not enthusiastic chowder lovers will enjoy this version pepped up with chile and wine.