Clam Chowder
By zeenieme
Ingredients
- 1 1/2 cups chopped onion, divided
- 1/2 cup unoaked chardonnay
- 3 1/2 pounds littleneck clams
- 1 (8 ounce) bottle clam juice
- 1 bay leaf
- 1 Tablespoon butter
- 1 slice bacon, chopped
- 3 cups diced red potato
- 1/2 cup chopped celery
- 1/8 teaspoon ground red pepper
- 3 tablespoons all-purpose flour
- 1/3 cup water
- 3/4 cup half and half
- 3/4 cup 2% reduced-fat milk
- 2 tablespoons chopped chives
- 1 teaspoon chopped thyme
Details
Servings 4
Preparation
Step 1
1. Combine 1/2 cup onion, wine, and next 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Cover and cook 2 minutes or until clams open; discard any unopened shells. Strain through a cheesecloth-lined sieve over a bowl, reserving cooking liquid and clams. Remove meat from clams; chop. Discard shells.
2. Wipe pan clean. Melt butter in pan. Add bacon; saute 3 minutes. Stir in 1 cup onion, potato, celery, and red pepper; saute 4 minutes. Stir in flour; cook 1 minute. Stir in cooking liquid and 1/3 cup water; bring to a boil. Cover and reduce heat; simmer 30 minutes, stirring occasionally. Stir in clams, half and half, and milk; cook 1 minute or until heated. Stir in herbs.
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