The Ultimate Red Clam Chowder – Rachael Ray

Ingredients

• 4 ripe heirloom or vine-ripened tomatoes (optional)
• 4 pounds cherrystone clams, scrubbed
• 1 cup dry white wine or crisp, light bodied beer
• 1 bottle clam juice (8 ounces)
• 1 small red onion, coarsely chopped
• 1 red chili pepper, coarsely chopped
• Zest of 1 lemon
• 3-4 large cloves garlic, peeled
• About 1 tablespoon fresh thyme leaves
• 1/4 cup packed parsley leaves
• 2 fresh bay leaves
• 1/4 cup extra virgin olive oil (EVOO)
• 5-6 anchovy fillets
• 3-4 ribs celery, chopped
• 1 pound Idaho or Russet potatoes, peeled and diced
• 4 cups chicken stock
• 1 pound linguine or flavor-infused long-cut pasta, such as pepperoncini or lemon-flavored spaghetti or linguine