Rhode Island Clam Chowder With White Wine and Bacon Recipe

Ingredients (14)

• 2 pounds live cherrystone or littleneck clams
• Kosher salt
• 3 thick-cut slices bacon, cut into 1/2-inch pieces (about 4 ounces)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 medium carrots, finely chopped (about 1 cup)
• 2 stalks celery, finely chopped (about 1 cup)
• 2 medium cloves garlic, roughly chopped (about 2 teaspoons)
• 1 cup dry white wine
• 1 quart homemade or store-bought low-sodium chicken stock
• 2 packets (1/2 ounce) unflavored gelatin (only if using store-bought stock or thin homemade stock; see note)
• 2 sprigs thyme
• 1 bay leaf
• 2 medium Yukon gold potatoes, diced
• Minced parsley, for garnish