Clam Chowder
Savor a warm, comforting bowl of Clam Chowder made with fresh quahog clams and creamy goodness. Perfect for chilly fall days!
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Ingredients
- 24 medium quahog clams (cherrystone or top neck), rinsed thoroughly
- 1 tablespoon butter
- ¼ pound slab of bacon or salt pork, diced
- 2 medium leeks, greens removed, halved, cleaned and thinly sliced
- 4 Yukon Gold potatoes, peeled and cubed into 1-inch cubes
- ½ cup dry vermouth
- 3 sprigs of fresh lemon thyme
- 2 bay leaves
- 2 cups heavy cream
- coarse ground salt and black pepper to taste
- fresh parsley, chopped
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