Rhode Island Red Chowder

Ingredients

some flat-leaf
16 qauhogs
475 ml dry wine
700 ml bottled clam broth
65 gr salt pork
1 onion
2 stalks celery
2 garlic
2 bay leaves
2 sprigs thyme
4 ripe tomatoes
10 gr tomato puree
2 potatoes
1 salt black pepper cayenne pepper
1,400 gr if necessary
1/2 parsley
6 clam liquid

Instructions

a boil. Add the potatoes, reduce the heat, and simmer for 8 to 10 minutes, or until tender. Just before serving, stir in the quahog meat and salt and pepper to taste. Garnish the chowder with the chopped parsley and the salt pork cracklings and serve at once. Serves 8. [Steven Raichlin; The Baltimore Sun; Sept 22, 1991]