Rhode Island Clear Broth Clam Chowder from Weekends with Yankee | GBH

Ingredients

• 2 pounds local frozen clam meat, thawed and chopped
• 7 cups water
• 6 cups bottled clam juice
• 3 slices thick-sliced bacon, cut into ¼-inch cubes
• 4 tablespoons unsalted butter
• 2 medium-size onions, cut into ¼-inch cubes
• 3 ribs celery, cut into ¼-inch cubes
• 2 bay leaves
• 2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into ½-inch pieces
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons minced fresh chives
• 1 teaspoon minced fresh dill
• Kosher salt and freshly ground black pepper, to taste