Preparation:
1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon bacon fat in pan; set bacon aside. Add onion, celery, carrot, and garlic to bacon fat in pan; saute 5 minutes or until vegetables are tender. 2. Drain clams, reserving juice; set clams aside. Add clam juice, broth, 3/4 cup wine, and next 7 ingredients (3/4 cup wine through tomatoes) to pan; stir well. Bring to a boil; reduce hear, and simmer 15 minutes. 3. Add potato; simmer an additional 30 minutes or until potato is tender. Stir in remaining 1/4 cup wine and clams; cook until thoroughly heated. Discard bay leaf. Sprinkle bacon over chowder. |
