Rhode Island Clam Chowder
Ingredients
- 24 Cherry Stone clams, scrubbed
- 3 Ounces bacon, sliced into lardons
- 1 Tablespoon butter
- 1 large yellow onion, diced
- 3/4 Cups celery, diced
- 2 cloves garlic, minced
- 1 1/2 Pound Yukon gold potatoes, peeled and diced
- 1/2 Cup white wine
- 4 Cups clam juice
- 2 Cups water
- 2 sprigs thyme
- 2 bay leaf
- Salt and pepper, to taste
- 1/4 Cup fresh parsley, chopped
- Heavy cream for garnish
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