Rhode Island Red Chowder

Ingredients

some flat-leaf
16 qauhogs
2 c dry wine
3 cups bottled clam broth
1/4 lb salt pork
1 onion
2 stalks celery
2 garlic
2 bay leaves
2 sprigs thyme
4 ripe tomatoes
1 tb tomato puree
2 potatoes
1 salt black pepper cayenne pepper
6 cups 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]