New England Clam Chowder

1 T bacon grease
1/4 of a red onion, finely diced
2 small stalks celery, finely diced
1/2 cup white wine
1 (8 oz) bottle clam juice
2 (6.5 oz) cans minced clams (do not drain)
2 medium red potatoes, cut into 1/2" dice
1/2 tsp black pepper
1/2 tsp dried parsley
3 T flour
2 cups Half & Half

Put bacon grease in a saucepan and heat until liquified. Add onion and celery and sauté for 5 minutes. Add wine, clam juice, clams, potatoes, pepper and parsley. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 25 minutes. Mix flour with Half & Half. Add to pan and bring to a gentle boil. Continue to cook about 5 minutes until chowder has thickened.

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