Ingredients:

Instructions:

  1. Melt butter in a large Dutch oven or stockpot over medium heat. Add diced onion and celery. Sauté gently for 8–10 minutes until softened and translucent.
  2. Sprinkle the flour over the softened vegetables and stir constantly for 1 minute.
  3. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it bubble and reduce by half (about 2 minutes).
  4. Pour in the clam juice, add the diced tomatoes (with their liquid), dried thyme, and the bay leaf. Bring the mixture to a gentle simmer.
  5. Add the diced potatoes. Continue to simmer gently, partially covered, for about 15–20 minutes, or until the potatoes are tender when pierced with a fork.
  6. Stir in the drained clams. If using canned clams, allow them to cook for 5 minutes. If using fresh clams, cook just until they open and firm up slightly (about 5–7 minutes). Do not overcook the clams.
  7. Remove the bay leaf. Taste the chowder and adjust seasoning with salt and black pepper as needed, being mindful of the saltiness of the clam juice.
  8. Ladle the Rhode Island Clam Chowder into bowls immediately and garnish generously with fresh parsley.