Bacon Clam Stock

• 1 onion, peeled and quartered
• 1 large carrot, peeled and cut into 4 pieces
• 2 ribs celery, cut into 4 pieces

In a food processor, combine the onion, carrot, celery, and bacon and pulse until finely chopped.

Heat the oil in a large Dutch oven over high heat until it begins to shimmer. Add the onion mixture and cook, stirring constantly, until soft and fragrant, about 5 minutes. Add the wine and cook until completely reduced.

Add the stock, 1