Rhode Island Clam Chowder Recipe

Name: Rhode Island Clam Chowder Recipe
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.

"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

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24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed

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1 tablespoon unsalted butter

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¼ pound slab bacon or salt pork, diced

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1 large Spanish onion, diced

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2 large ribs celery, cleaned and diced

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12 red bliss potatoes, cubed

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½ cup dry white wine

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3 sprigs thyme

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1 bay leaf

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Freshly ground black pepper to taste

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¼ cup chopped parsley.

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