Rhode Island Clam Chowder
Ingredients
- 12 to 16 ounces canned clams, chopped or whole
- 4-ounces bacon
- 2 small yellow onions, cut into ¼-inch dices
- 2 large ribs celery, cut into ¼-inch dices
- ½ cup white dry wine
- 16-ounces red potatoes, cut into ¼-inch dices
- 1 quart clam stock or clam juice; fish or seafood stock is a good substitute
- Few sprigs thyme
- 1 bay leaf
- Freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped
- Oyster crackers, optional
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