 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 1/2 cup(s) onion |
1/2 cup(s) chardonnay |
3 1/2 pound(s) littleneck clams |
8 ounce(s) clam juice |
1 bay leaf |
1 tablespoon(s) butter |
1 slice(s) bacon |
3 cup(s) red potato diced |
1/2 cup(s) celery |
1/8 teaspoon(s) red pepper |
3 tablespoon(s) flour |
1/3 cup(s) water |
3/4 cup(s) half and half |
3/4 cup(s) 2% milk |
2 tablespoon(s) chiles |
1 teaspoon(s) thyme |
Directions:
1. Boil first 5 ingredients over high heat. Cook 2 minutes till clams open. Strain through cheesecloth and reserve liquid. Discard shells and chop clams.
2. Melt better and add bacon. Saute 3 minutes. Add onion, potato, red pepper and celery. Saute 4 minutes. Stir in flour. Cook 1 minute. Stir in cooking liquid and 1/3 cup water. Bring to boil. Cover and reduce, simmer for 30 minutes. Stir in clams and half and half and milk. Cook till heated. Add herbs.
|
|