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