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Rhode Island Clam Chowder

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Ingredients
  

  • 12 to 16 ounces canned clams, chopped or whole
  • 4-ounces bacon
  • 2 small yellow onions, cut into ¼-inch dices
  • 2 large ribs celery, cut into ¼-inch dices
  • ½ cup white dry wine
  • 16-ounces red potatoes, cut into ¼-inch dices
  • 1 quart clam stock or clam juice; fish or seafood stock is a good substitute
  • Few sprigs thyme
  • 1 bay leaf
  • Freshly ground black pepper, to taste
  • ¼ cup fresh parsley, chopped
  • Oyster crackers, optional

Instructions
 

  • Drain the canned clams, pouring the liquid into a 4-cup glass measuring cup.
  • Add enough clam stock or juice, or alternative, to yield 4 cups; set aside.
  • At this point, if you want to chop any of the clams, do that and set aside
  • Cut the bacon crosswise into 1/4-inch strips.
  • Place in a heavy pot or Dutch oven, over medium heat, stirring occasionally, and cook until done; 5 to 7 minutes.
  • Scoop out the bacon and transfer to a paper towel-lined plate; set aside.
  • You should have about 1-1/2 tablespoons of bacon grease left in the pot; if not, add a bit of oil or fat to make that amount.
  • Set the pot back on the stove, over medium heat, and add the onion and celery.
  • Cook, stirring occasionally for 5 minutes, or until soft and turning translucent.
  • Pour in the wine and let it bubble up for 1 minute.
  • Add the potatoes, clam broth, thyme and bay leaf.
  • Bring back to a boil; reduce to a simmer for 15 minutes, or until potatoes are tender.
  • Stir the reserved clams and bacon into the pot and add a good amount of black pepper to taste.
  • Generally, clam chowder does not need extra salt, especially if using canned clams, as the bacon adds some too; be sure to taste before automatically adding salt.
  • Turn off heat and let sit for 30 minutes; remove the thyme stems and bay leaf.
  • Warm slightly before serving, if desired.
  • Stir in the parsley just before serving, with oyster crackers on the side.

Notes

If you use fresh clams, about 48 small hard-shells will be perfect for this recipe. Place the clams in a large pot and cover with 1-1/2 quarts of water. Set pot over medium-heat and bring to a boil, then cover, and reduce to a simmer. Cook until all the clams have opened: about 12 minutes; discard any clams that don't open. Set a strainer over a bowl and line it with cheesecloth or a damp coffee filter; pour the cooking liquid through the strainer. Remove the clams from their shells. Use this liquid where the recipe calls for clam broth.
 
You can also use a mixture of fresh and canned clams. Just use enough canned clams to make up for what you don't have in fresh.