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

Name: 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

www.wgbh.org

Host Amy Traverso makes Rhode Island Clear Broth Clam Chowder on Weekends with Yankee, Season Five, Episode Four ("Only in New England.")

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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