Rhode Island Red Clam Chowder

Name: Rhode Island Red Clam Chowder
Ingredients: 3 cups, water; 6 pounds, medium-size hard-shell clams, such as cherrystones, scrubbed; 2 tablespoons, unsalted butter; 1 (28-ounce) can, whole tomatoes, drained with juice reserved; 1 , medium onion, minced; 1 tablespoon, tomato paste; 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 3 (8-ounce) bottles, clam juice; 1 1/2 pounds, Yukon Gold potatoes (about 3 medium), peeled and cut into 1/2-inch pieces; 2 ounces, bacon (about 2 slices); 1 , bay leaf; 2 tablespoons, minced fresh parsley leaves; 2 teaspoons, dry sherry; , Salt and ground black pepper

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Clam chowder aficionados debate the merits of New England- versus Manhattan-style, but we’d like to add a third chowder to the mix.

SERVES 6

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