Clam Chowder

We used fancy whole canned clams and their juice, so if you do that, it's 2 cans and no bottles of clam juice. :)

Yield: 4 servings (serving size: 1 1/4 cups)

Total: 45 Minutes 

Ingredients:

• 1 tablespoon butter 
• 1 slice bacon, chopped
• 1 cup chopped onion, divided 
• 3 cups diced red potato
• 1/2 cup chopped celery 
• 1/8 teaspoon ground red pepper
• 3 tablespoons all-purpose flour 
• 1/2 cup unoaked chardonnay 
• 1/3 cup water
• 1 bay leaf
• 3 1/2 pounds littleneck clams, steamed and shelled
• 1 (8-ounce) bottle clam juice 
• 3/4 cup half-and-half
• 3/4 cup 2% reduced-fat milk 
• 2 tablespoons chopped chives
• 1 teaspoon chopped thyme

Preparation:

1. Melt butter in a Dutch oven over medium-high heat. Add bacon; sauté 3 minutes. Stir in onion, potato, celery, and red pepper; sauté 4 minutes. Stir in flour; cook 1 minute. Stir in wine, water, and bay leaf; bring to a boil. Cover and reduce heat; simmer 30 minutes, stirring occasionally. Stir in clams, clam juice, half-and-half, and milk; cook 1 minute or until heated. Stir in herbs. Remove bay leaf and serve.

Nutritional Information:

• Calories: 337
• Fat: 11.1g
• Saturated fat: 6.1g
• Monounsaturated fat: 1.4g
• Polyunsaturated fat: 2.1g
• Protein: 24.3g
• Carbohydrate: 34.9g
• Fiber: 3.1g
• Cholesterol: 78mg
• Iron: 20.6mg
• Sodium: 310mg
• Calcium: 204mg