Rhode Island clam chowder

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
1	teaspoon 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