Rhode Island Clam Chowder

Step 1

Purge the clams: Fill a large bowl with generously salted cold water, add the clams, and set aside for 15 minutes.

Step 2

Transfer the clams to a pot, leaving any grit behind in the bowl. Add the garlic and 2 cups of cold water, cover, and turn the heat to high. Steam until the clams begin to open, 3–6 minutes (start checking after 3). Using tongs, transfer each open clam to a large bowl, allowing up to 15 minutes for all of the clams to open; discard any that remain shut. Strain the cooking liquid through a fine-mesh sieve set over a bowl, then add enough water to bring the liquid to about 8 cups; set aside. Rinse and dry the pot and return it to the stove.

Step 3

Turn the heat to medium and add the oil, celery, potatoes, onion, and bay leaf. Cook, stirring frequently, until the onion is soft and translucent, about 10 minutes. Stir in the parsley and dill and cook for 2 minutes more. Add the reserved cooking liquid and turn the heat to high. When the liquid boils, turn the heat to medium and cook until the vegetables are tender and the broth has reduced slightly, about 20 minutes.

Step 4

Meanwhile, pull the clams from their shells (add any accumulated juices to the pot) and chop them into ½-inch pieces. Just before serving, add the clams to the broth. Season with salt to taste.

Step 5

To serve, ladle the chowder into bowls and sprinkle with parsley and black pepper.