Clam Chowder
- 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
- 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.
- 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.
onion, littleneck clams, clam juice, bay leaf, butter, bacon, red potato, celery, ground red pepper, allpurpose, water, milk, chives, thyme
Taken from www.myrecipes.com/recipe/clam-chowder (may not work)