Rhode Island Clam Chowder

Yield:
8 large servings
Ingredients
  • 1 gallon cold water
  • 2 cups freshly chopped raw clams
  • 1 medium onion, chopped
  • 1 cup (2 sticks) unsalted butter
  • 4 bay leaves
  • 3 tablespoons clam base, such as Better Than Bouillon (find it at superiortouch.com)
  • 1 1/2 tablespoons kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 4 cups 1/2-inch-diced
  • Red Bliss potatoes
  • Sour cream, for serving
Directions
  • 1. Put all the ingredients except the potatoes in a large soup pot. Bring to a boil over medium-high heat. Add the potatoes and cook until tender, about 10 minutes.

  • 2. Ladle the soup into bowls and serve with a dollop of sour cream on top.


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    Rhode Island Clam Chowder

    Recipe courtesy of Food Network Kitchen