Clam Chowder

By á-2003

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

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; sauté 3 minutes. Stir in 1 cup onion, potato, celery, and red pepper; sauté 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.