Rhode Island Clam Chowder
Ingredients
- 24 medium-size quahog clams, usually rated ‘‘top neck’’or ‘‘cherrystone,’’ rinsed
- 1 tablespoon unsalted butter
- 1/4 pound slab bacon or salt pork, diced
- 1 large Spanish onion, diced
- 2 large ribs celery, cleaned and diced
- 12 red bliss potatoes, cubed
- 1/2 cup dry white wine
- 3 sprigs thyme
- 1 bay leaf
- Freshly ground black pepper to taste
- 1/4 cup chopped parsley
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