New England Clam Chowder - cooking recipe

Ingredients

2 tbsp butter
1 None onion, diced
2 None garlic cloves, minced
1 cup dry white wine
1/2 lb clams, such as Littleneck, scrubbed clean
3 1/2 slices bacon, diced
1 None leek, thinly sliced
1/4 None fennel bulb, thinly sliced
1 tbsp all-purpose flour
1 cup heavy cream
1 tbsp fresh oregano, chopped
1 lb potatoes, peeled and diced (about 3 cups)
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped

Preparation

Heat the butter in a saucepan, add the onions, followed by the garlic and saute for 3-4 mins, stirring. Mix in the wine and 2 cups water. Bring to a boil. Add the clams and simmer for 8-10 mins, until they have opened. Remove using a slotted spoon and set aside. Simmer the liquid for 25-30 mins, until reduced by half.
Meanwhile, heat a frying pan and add the bacon, cook for 4-5 mins, until crisp then add the leeks and fennel and saute for 2-3 mins. Sprinkle in the flour and saute for 1 min. Mix the bacon, leek and fennel into the soup then simmer, stirring. Add the cream, oregano and potatoes then simmer over low heat for 25-30 mins.
Just before serving, remove the clams from the shells and discard any clams that didn't open. Add the clams to the soup and season to taste. Divide between 4 bowls and sprinkle with parsley and chives. Serve.