https://www.copymethat.com/r/CsVXbcQ58/rhode-island-clam-chowder-by-sam-sifton/
6154917
xc24RR4
CsVXbcQ58
2024-04-26 05:20:12
Rhode Island Clam Chowder, by SAM SIFTON.
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"Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west. Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep."
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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