Rhode Island Clam Chowder

Ingredients

• 2 cups canned clams
• 1/4 lb or 4 ounces thick cut bacon (3 slices), diced
• 1 tbsp butter
• 1 whole yellow onion, diced
• 3 stalks celery, diced
• 3 cups chicken broth
• 1 cup water
• 4 sprigs thyme
• 2 bay leaves
• 1 lb red potatoes, diced into small cubes
• Salt to taste
• Black pepper to taste
• Chopped parsley to taste

Directions

1. 1Rinse and strain canned clams and set aside
2. 2Heat large, heavy Dutch oven to medium-low and add butter, heat until partially melted
3. 3Add the bacon and cook, stirring and flipping occasionally, about 5 minutes
4. 4Once bacon is browned, use tongs to remove bacon from fat and set aside
5. 5Add onions and celery to the remaining fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes
6. 6Stir in potatoes and wine, and continue cooking until the wine has evaporated and the potatoes have just started to soften, approximately 5 minutes
7. 7Add 3 cups of chicken broth and 1 cup of water
8. 8Add the thyme and the bay leaf
9. 9Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes
10. 10Meanwhile, chop the bacon into small 1/2-inch pieces
11. 11When the potatoes are tender, stir in the chopped clams and bacon
12. 12Add black pepper to taste
13. 13Let the chowder come just to a simmer and remove from heat
14. 14Fish out the thyme and bay leaf, and discard
15. 15The chowder should be allowed to sit for a while to cure
16. 16Reheat it before serving, then garnish with chopped parsley