Clam Chowder

Name: Clam Chowder
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

16 ingredients

2 steps

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

Directions

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.