Rhode Island Chowder
- 1 gallon cold water
- 2 sticks (1 cup) butter
- 1/2 cup freshly chopped clams
- 3 tablespoons clam base
- 2 tablespoons chopped onions
- 1 1/2 tablespoons salt
- 1/2 tablespoon black pepper
- 4 bay leaves
- 4 cups cubed potatoes
- Sour cream, for serving, optional
In a large pot, combine the water, butter, clams, clam base, onions, salt, pepper and bay leaves and bring to a boil. Add the potatoes and cook until tender. If desired, when serving, add a dollop of sour cream to each serving.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Domenic Bitto, Evelyn's Drive-In, Tiverton, RI