Clam Chowder

¼ c butter or olive oil

2 garlic cloves, minced

1 large potato, cubed

1 t fresh chives, chopped

1 c chardonnay

1 bottle clam juice

2 c chicken stock

2 pounds smoked clams, drained

1 c half and half

salt and pepper to taste

 

1.     Sauté onion, garlic & potato in butter or olive oil for 6-8 minutes over medium heat

2.     Stir in chives

3.     Deglaze with chardonnay

4.     Cook until almost evaporated

5.     Stir in clam juice & chicken stock

6.     Bring to a boil

7.     Add clams & simmer for 10 minutes

8.     Puree half of soup with immersion blender

9.     Cut heat to low

10.   Stir in half and half, salt & pepper 

Mary Drennen