NOVELLI'S CLAM CHOWDER

Novelli's Clam Chowder image

Provided by Food Network

Time 30m

Yield Sixteen 8-ounce servings

Number Of Ingredients 11

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)

Steps:

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.