RHODE ISLAND CLAM CHOWDER
About 8 cups; 4 to 5 servings
If using larger, chowder-sized quahog clams, chop the meat finely.
Scrub:
- 5 pounds or 2 ½ to 3 quarts littleneck, topneck, or other hard-shell clams
Place the clams in a large soup pot and add:
- 2 cups water
Cover and steam over high heat until the clams open, 5 to 10 minutes. Transfer the clams to a bowl, discarding any that do not open (reserve the cooking liquid). Remove the clams from their shells, holding them over the bowl to catch any juices. Coarsely chop the clams and set aside. Line a fine-mesh sieve with several layers of cheesecloth and strain the cooking liquid from the pot and any juices from the bowl into a measuring cup. You should have about 4 cups; if there is less, add water, or more of the stock called for below.
Add to a soup pot over medium heat:
- 4 ounces salt pork or bacon, diced
Cook, stirring occasionally, until browned and crispy. Using a slotted spoon, transfer the pork to paper towels to drain. Add to the pot:
- 2 onions, chopped
- 1 large celery rib, diced
Cook, stirring, until tender but not browned, 6 to 8 minutes. If desired, stir in:
- (2 tablespoons tomato paste)
Stir in the reserved cooking liquid along with:
- 3 cups Fish Stock, Shrimp or Shellfish Stock, or Quick Seafood Stock
Bring to a boil. Stir in:
- 1 pound russet potatoes, cut into ½-inch pieces
Reduce the heat to a simmer and cook until the potatoes are tender, about 20 minutes. Stir in the chopped clams and reserved pork. Season with:
- ½ teaspoon black pepper
- 2 tablespoons chopped parsley