Wicked Good New England Clam Chowder!

We have been having terrible rain storms, but I love the smell of the air after it has rained. It brings me back to the summers we spent vacationing in New England at the cape. The boys love New England Clam Chowder and so, naturally I learned to make it at home. Here is my recipe.

• 2 cans whole baby clams
• 1 large red potato diced
• 4 cooked bacon slices crumbled
• 1/2 white onion diced
• 1 cup white wine (I use Pino Grigio)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 quart half and half
• salt and pepper to taste
• 4 cups clam juice
• 2 tablespoons Wondra® (flour)

Drain the clam juice from the cans and add to the other clam juice in a stock pot. Add the wine and the diced potato and bring to a boil. Simmer until the potato is just cooked still a little firm.

Saute the onion in the olive oil until translucent and a little browned on the edges. Add the bacon and stir. Add the butter and the Wondra® and mix until combined. Whisk in a few ladles of clam juice and stir. 

Pour this mixture into the stockpot of broth. Add the clams and the half and half cream. Stir and simmer for 3-5 mintues. Add salt and pepper to taste.