For Rhode Island Clam Chowder, Hold the Cream | Saveur

Ingredients

• Kosher salt
• 4 lb. cherrystone clams (about 20 large)
• 4 cloves garlic, thinly sliced (1 Tbsp.)
• 2 Tbsp. extra-virgin olive oil
• 2 medium russet potatoes, cut into ⅓-inch pieces (2¼ cups)
• 1 large yellow onion, finely chopped (2¼ cups)
• 2 large stalks celery, finely chopped (1 cup)
• 1 bay leaf
• 2 Tbsp. finely chopped fresh flat-leaf parsley
• 1 Tbsp. finely chopped fresh dill
• Freshly ground black pepper