INGREDIENTS
1 ½ cups chopped onion, divided
½ cup chardonnay
3 ½ lbs. littleneck clams
1 (8-oz.) bottle clam juice
1 bay leaf
1 TBSP. butter
1 slice bacon, chopped
3 cups diced red potato
½ cup chopped celery
1/8 tsp. ground red pepper
3 TBSP. flour
1/3 cup water
¾ cup half-and-half
2 TBSP. chopped chives
1 tsp. chopped thyme
DIRECTIONS
Combine ½ cup onion, wine, and next three 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 over a bowl, reserving cooking liquid and clams.
Remove meat from clams; chop.
Discard shells.
Wipe pan clean.
Melt butter in pan.
Add bacon; saute 3 minutes.
Stir in 1 cup onion, potato, celery, and red pepper; saute 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 through.
Stir in herbs.
Serves 4.
