Rating: 4 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Julianna Grimes
Recipe by Cooking Light May 2011

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Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
37 mins
total:
1 hr 7 mins
Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

337 calories; fat 11.1g; saturated fat 6.1g; mono fat 1.4g; poly fat 2.1g; protein 24.3g; carbohydrates 34.9g; fiber 3.1g; cholesterol 78mg; iron 20.6mg; sodium 310mg; calcium 204mg.
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