Rhode Island Clam Chowder

• 2 pounds clams fresh, steamed and chopped, instructions to follow
• 2 cloves garlic minced
• 1/3 cup white wine
• 1 tablespoon olive oil
• 1/2 clams
• 1/2 celery
• 2 red potatoes chopped
• 2 slices bacon fried crispy and crumbled
• 2 stalks celery chopped
• 1/2 white onion chopped
• 1 teaspoon dried thyme
• 2 teaspoons salt
• pepper to taste
• 2 cups water or clam juice, less salt if using clam juice

1. Clean clams by rinsing them well and placing them in a bowl filled with water and sprinkled with ground pepper. Let sit for 1 hour. After the hour, scoop out clams with a slotted spoon (do not pour into a colander, sand will have rested to the bottom of the bowl), rinse again, and scrub the outside of the shells to remove any last bits.
2. In a large saute pan on medium, heat 1/2 a tablespoon of olive oil and saute garlic for 1 - 2 minutes. Add white wine and cook for about 2 - 3 minutes. Add clams and cover pan. Let cook / steam for 8-10 minutes until clams are opened. Remove clams from pan and discard any clams that have not opened. Clean clams out of shells, give a quick chop on a cutting board, and set aside.
3. In a medium pot, heat remaining olive oil on medium and add onions and celery. Cook, stirring occasionally for about 6 minutes. Add clams, crumbled bacon, potatoes, thyme, and then clam juice +/ water, enough to cover all ingredients. Add 1-2 teaspoons of salt and fresh ground pepper. Bring to a boil, then simmer until potatoes are soft, approximately 30 minutes.
4. Season with additional salt and pepper to taste.

clams fresh, garlic, white wine, olive oil, clams, celery, red potatoes, bacon, stalks celery, white onion, thyme, salt, pepper, water

Taken from www.yummly.com/recipe/Rhode-Island-Clam-Chowder-1671243 (may not work)