Pacific Northwest Clam Digger Chowder

1 tablespoon cooking oil
1 shallot, minced
1/2 cup dry white wine
1/4 cup all purpose flour
1 cup chicken broth
1 cup clam juice
1 pound red potatoes, scrubbed and cut into 1/2 inch chunks
3 to 4 cups clams
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons Old Bay seasoning
2 cups half and half
fresh chopped parsley
warmed sourdough bread

Heat the oil over medium heat in a large soup pot. Once oil is hot, add the shallots and cook 1 minute, stirring constantly. Continue stirring and slowly add the wine and allow to cook for 1 minute. Gradually whisk in the flour and cook for another 30 seconds.

Now gradually add in the chicken broth. Let the mixture begin to simmer and then add the clam juice.

Add the potatoes to the pot, put a lid on it and allow to simmer slowly on low heat for 15 minutes; stirring occasionally.

Add the clams, salt, pepper, and Old Bay seasoning. Bring mixture to a simmer, then remove from heat and add the half and half, stirring, then cover saucepan and let sit for 5 minutes.

Put clam chowder into serving bowls, sprinkle with parsley and serve with warmed sourdough bread.