Name: Novelli's Clam Chowder
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: Sixteen 8-ounce servings
Ingredients: 12 ounces clam juice; 4 ounces clam base (clam bouillon); 1/2 cup Chardonnay; 1 1/2 pounds russet potatoes, halved and julienned; 1 medium yellow onion, halved and julienned; 1/4 cup butter; 1 tablespoon Italian seasoning; 3/4 tablespoon black pepper; 8 cups half-and-half; 3.3 ounces cornstarch (a little less than a cup); 1/2 pound Dungeness crabmeat (you can substitute chopped clams)

Directions

Combine the clam juice, clam base, Chardonnay, potatoes, onions, butter, Italian seasoning, pepper and 1 cup water in a pot. Cook over medium-high until the potatoes soften. Add the crabmeat (or clams if crab is unavailable).
Meanwhile, heat the half-and-half in a pot over medium-high heat (do not boil); whisk in the cornstarch. Cook, whisking, until heated through and thickened.
Add the thickened half-and-half mixture to the chowder. Serve right away.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Novelli's Crab and Seafood, Florence, Oregon

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Novelli's Clam Chowder

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