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Rhode Island Clam Chowder

Vivid lamellibranch chowder originated along the meridional coast of Rhode Island, where it is a topical tact untold to be preferred over the creamier type of Beantown to the northmost and the (to them) criminally tomato-hued call served in Borough to the southward and western. 

Feeding it recalls the somatesthesia of propulsion into Conceal Island after a longstanding day at sea, fragrant with nsaid spray, and sliding into a antiseptic cheat to period.

INGREDIENTS

• 24  medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
• 1  tablespoon unsalted butter
• ¼  pound slab bacon or salt pork, diced
• 1  large Spanish onion, diced
• 2  large ribs celery, cleaned and diced
• 12  red bliss potatoes, cubed
• ½  cup dry white wine
• 3  sprigs thyme
• 1  bay leaf
•  Freshly ground black pepper to taste
• ¼  cup chopped parsley.

PREPARATION

1. Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
2. Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add the bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
3. Add onions and celery to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until the wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the thyme and the bay leaf.
4. Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
5. Meanwhile, chop the clams into bits that are about the size of the bacon dice.
6. When the potatoes are tender, stir in the chopped clams and reserved bacon. Add black pepper to taste. Let the chowder come just to a simmer, and remove from heat. Fish out the thyme and bay leaf, and discard.
7. The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.

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