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; 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.
I thought this was very easy to make and very tasty! I used frozen clams and skipped the wine since I didn't have any on hand. I used tobacco sauce instead of the red pepper. I like this recipe because it only makes 4 servings. I will definitely make this again!
This was very good, had a little kick to it from the cayenne pepper. It definitely needed salt. I used a sweet onion, sauvignon blanc, clam base instead of broth, garlic herb butter, a bag of 50 littleneck clams, applewood smoked bacon and fat free half and half. I would make this again.
Very good! Used the white wine I had on hand, didn't have clam juice so just added more wine, a little bit of water and some clam juice from a can of clams (that I then added to the fresh clams to "clam it up" a bit more), and used 2 bacon slices to kick it up a bit (how can you just use ONE bacon slice in ANYTHING? *LOL*). Yum.
Just made this receipe last night; I thought it was easy & tasty - minus the washing of the clams, it's VERY quick to make for a soup. Be sure to scrub the claim shells in cold water before dropping them in the pot to cook to remove sand / grit as much as you can. Also, after straining through a sieve (if you don't have a cheese cloth) let the broth sit for 5-10 minutes in the bowl so any remaining grit will settle out to the bottom. When pouring the broth back into the dutch oven, be sure to leave ~1/8 of a cup broth with the grit behind (you won't miss this small amount of liquid). Finally, quickly wash the chopped clams in a sieve after cooked to rinse off any grit remaining in the meat. The result: No grit in the soup! The only changes I made where 4-5 dried bay leaves to season the broth; used 4 bacon strips instead of 1; used 1/4+ tsp of red pepper (as I like heat w/ cream base); used dried thyme, but fresh chives are a must. Will make this recipe again!
This is an awesome recipe, and I will definitely make it again! The only thing I didn't follow exactly was the fresh thyme, my store was out so I used 1/4 dried. And it was slightly too spicy for me, so I think I would do 1/16th of the red pepper next time, but I'm sensitive to that stuff so take that with a grain of salt. Also, a tip for those who have never cooked clams before like me: scrub them in cold water before you cook them to get the dirt off, there was a layer of sediment in the bottom of my clam juice when I went to add it to the veggies!
I saw this in the magazine and immediately wanted to make it. Unfortunately I could not get 3 1/2 pounds of clams at Kroger or Publix and didn't feel like a trip to Whole Foods so I used bay scallops. They worked great. The chowder was delicious and I'm very excited for the leftovers!
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