Clam Chowder

Photo: John Autry; Styling: Leigh Ann Ross

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Recipe Time

Hands-on: 37 Minutes
Total: 1 Hour, 7 Minutes

Nutritional Information

Calories 337
Fat 11.1 g
Satfat 6.1 g
Monofat 1.4 g
Polyfat 2.1 g
Protein 24.3 g
Carbohydrate 34.9 g
Fiber 3.1 g
Cholesterol 78 mg
Iron 20.6 mg
Sodium 310 mg
Calcium 204 mg

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

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.

Note:

Julianna Grimes,

May 2011