Rhode Island Clam Chowder

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    A subtle twist, but one of my favorites:

    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

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