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Clam Chowder

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 37 mins
Total time 1 hr, 7 mins
Yield 4 servings (serving size: 1 1/4 cups)

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

Nutrition 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

How to Make It

  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.