Rhode Island Clam Chowder

Ingredients:

• 24 quahog clams (about 200g), washed thoroughly
• 1 piece of bacon (140 g), cut into 1 cm pieces.
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 stalks celery, thinly sliced
• 700 g potatoes, peeled and cut into 1 cm cubes.
• 1 teaspoon Worcestershire sauce
• Freshly ground white pepper
• Chopped fresh parsley, for serving

Preparation:

1. Rinse the clams several times under cold running water. Transfer to a large saucepan and add 3.5 cups of water. Bring to a boil over medium heat, then cover and cook until the shells open, about 8 minutes. Transfer them with a slotted spoon to a deep bowl; cover with plastic wrap to prevent them from drying out. Strain the broth through a fine-mesh sieve into a large bowl. Wipe the saucepan dry, then pour the strained broth back into the saucepan.
2. Meanwhile, place the bacon in a large skillet and cover with water to a depth of about 2 inches. Bring to a boil over medium heat and cook for 10 minutes; drain, then return the bacon to the skillet. Add 1 tablespoon of butter and cook until the bacon begins to brown, about 5 minutes. Transfer the bacon to the pan with the broth. Wipe out the skillet. Add the remaining 1 tablespoon of butter, onion, and celery and cook over medium heat until the onion is translucent, about 6 minutes.
3. Add the onion and celery mixture to the broth along with the potatoes. Bring to a boil over medium heat and simmer until the potatoes are tender, 10-12 minutes. Remove from heat. Stir in the Worcestershire sauce and 1/2 teaspoon of white pepper.
4. While the potatoes are boiling, remove the clams from their shells and chop finely. Add the clams to the soup and heat through for 1 minute. Ladle the soup into bowls and garnish with chopped parsley.