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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
Directions
Learn how to make this recipe at Serious Eats