Rhode Island Clam Chowder

• 1 gallon cold water
• 2 cups freshly chopped raw clams
• 1 medium onion, chopped
• 1 cup (2 sticks) unsalted butter
• 4 bay leaves
• 3 tablespoons clam base, such as Better Than Bouillon (find it at superiortouch.com)
• 1 1/2 tablespoons kosher salt
• 1/2 tablespoon freshly ground black pepper
• 4 cups 1/2-inch-diced
• Red Bliss potatoes
• Sour cream, for serving

1. 1.
2. Put all the ingredients except the potatoes in a large soup pot.
3. Bring to a boil over medium-high heat.
4. Add the potatoes and cook until tender, about 10 minutes.
5. 2.
6. Ladle the soup into bowls and serve with a dollop of sour cream on top.

gallon cold water, clams, onion, butter, bay leaves, clam base, kosher salt, freshly ground black pepper, red, sour cream

Taken from www.foodnetwork.com/recipes/rhode-island-clam-chowder-recipe2.html (may not work)