Texas Clam Chowder

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2 red bell peppers (about ¾ pound)

1 jalapeño pepper

1 (10-ounce) can whole clams, undrained

1 bacon slice

1 ½ cups chopped onion

1 ½ tablespoons all-purpose flour

4 cups (½-inch) cubed peeled baking potato (about 2 pounds)

2 cups fresh corn kernels (about 4 ears)

1 cup Chardonnay or other dry white wine

2 (8-ounce) bottles clam juice

¾ cup half-and-half

½ cup chopped green onions

1 tablespoon chopped fresh basil

¼ teaspoon freshly ground black pepper

Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, and jalapeño pepper on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 5 minutes. Discard seeds and membranes from jalapeño pepper. Peel and chop bell peppers and jalapeño pepper; set aside. Drain clams in a colander over a bowl, reserving liquid.

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add chopped onion to pan; sauté 10 minutes. Add flour; cook 2 minutes, stirring constantly. Stir in reserved clam liquid, potato, corn, wine, and clam juice; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until potato is tender. Stir in roasted peppers, clams, half-and-half, green onions, basil, and black pepper. Cook 5 minutes or until thoroughly heated. Sprinkle with crumbled bacon.

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