 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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; 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.
|
|