http://www.eastcoastgourmet.com/forum/ East Coast Gourmet Forum » Topic: Rhode Island Clam Chowder en Tue, 07 Sep 2010 00:11:13 +0000 http://www.eastcoastgourmet.com/forum/topic/rhode-island-clam-chowder#post-21 Mon, 20 Oct 2008 13:43:08 +0000 rrjolly 21@http://www.eastcoastgourmet.com/forum/ <p>A subtle twist, but one of my favorites:</p> <p>Serves 6</p> <p>4 cups chopped sea clams<br /> 4 cups (32 ounces) bottled clam broth<br /> 2 cups water<br /> 1/4 onion, finely chopped<br /> 4 tablespoons unsalted butter<br /> 1 bay leaf<br /> 1 teaspoon coarse salt, or more to taste<br /> 1 teaspoon black pepper<br /> 4 russet potatoes, peeled and cut into 3/4-inch dice</p> <p>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.</p> <p>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.</p> <p>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 </p>