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Rhode Island clam chowder

August 27, 2008
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Serves 6

4 cups chopped sea clams
4 cups (32 ounces) bottled clam broth
2 cups water
1/4 onion, finely chopped
4 tablespoons unsalted butter
1 bay leaf
1teaspoon coarse salt, or more to taste
1 teaspoon black pepper
4 russet potatoes, peeled and cut into 3/4-inch dice
1. In large flameproof casserole, combine the clams, clam broth, water, onion, butter, bay leaf, salt, and pepper. Set over high heat and bring to a boil.

2. Add the potatoes and let the liquid return to a boil. Turn down the heat and simmer the chowder for 40 minutes or until the potatoes are tender but not falling apart.

3. With a slotted spoon, remove 1/2 cup of the potatoes. In a food processor, work the potatoes to form a puree. Stir them back into the chowder. Taste for seasoning and add more salt, if you like. Adapted from Evelyn's Drive-In

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