ATK Rhode Island Red Clam Chowder

americastestkitchen.com

Debbie Fenner

3 cups water

6 pounds medium-size hard-shell clams, such as cherrystones, scrubbed

2 tablespoons unsalted butter

1 (28-ounce) can whole tomatoes, drained with juice reserved

1 medium onion, minced

1 tablespoon tomato paste

2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)

3 (8-ounce) bottles clam juice

1 ½ pounds Yukon Gold potatoes (about 3 medium), peeled and cut into ½-inch pieces

2 ounces bacon (about 2 slices)

1 bay leaf

2 tablespoons minced fresh parsley leaves

2 teaspoons dry sherry

Salt and ground black pepper

Directions at americastestkitchen.com

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