https://www.copymethat.com/r/qNcLZyF3b/rhode-island-clam-chowder/
132179489
HLynhpI
qNcLZyF3b
2024-04-29 17:55:32
Rhode Island Clam Chowder
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After steaming clams, reduce the strained broth over medium heat until you have the amount required for the soup -- it will help concentrate the flavors.
Ingredients
- 24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
- 1 tablespoon unsalted butter
- ¼ pound slab bacon or salt pork, diced
- 1 large Spanish onion, diced
- 2 large ribs celery, cleaned and diced
- 12 red bliss potatoes, cubed
- ½ cup dry white wine
- 3 sprigs thyme
- 1 bay leaf
- Freshly ground black pepper to taste
- ¼ cup chopped parsley.
Steps
Directions at cooking.nytimes.com
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