Rhode Island Clam Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 gallon cold water |
2 cups freshly chopped raw clams |
1 medium onion, chopped |
1 cup (2 sticks) unsalted butter |
4 bay leaves |
3 tablespoons clam base, such as better than bouillon (find it at superiortouch.com) |
1 1/2 tablespoons kosher salt |
1/2 tablespoon freshly ground black pepper |
4 cups 1/2-inch-diced |
red bliss potatoes |
sour cream, for serving |
Directions:
1. 1. Put all the ingredients except the potatoes in a large soup pot. Bring to a boil over medium-high heat. Add the potatoes and cook until tender, about 10 minutes.
2. 2. Ladle the soup into bowls and serve with a dollop of sour cream on top.
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