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
From Guy Fieri's Diners, Drive-Ins and Dives book. Adapted from a recipe courtesy of Domenic Bitto of Evelyn's Drive- In.
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