Rhode Island Clam Chowder

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  • Yield: 8 large servings
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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


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

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