Connecticut Clear Broth Clam Chowder
Ingredients
- 6-8 ounces salt pork, diced
- 1 medium onion, diced
- 3 celery stalks, diced
- 1 large leek, white and pale green parts, sliced
- 4 cups clam broth
- 3 cups water
- 2 bay leaves
- 4 medium potatoes, cubed
- 2 cups quahog clams (chopped) and/or whole littlenecks
- 2 teaspoons fresh thyme, finely chopped
- ½-1 teaspoon Tabasco sauce
- 2 tablespoons lemon juice
- Freshly ground black pepper
- 2 teaspoons fresh parsley
Instructions
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