Fall River Clam Chowder (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
1/2 pound bacon, medium dice |
1 cup chopped leeks (about 1 pound) |
1 cup chopped yellow onions |
1/2 cup chopped celery |
1 carrot, peeled and diced |
3 bay leaves |
1 tablespoon chopped fresh thyme |
1/2 cup flour |
1 pound white potatoes, peeled and medium diced |
4 cups clam juice |
2 cups heavy cream |
2 pounds little neck clams, shucked, chopped |
2 tablespoons finely chopped parsley |
salt and pepper |
Directions:
1. In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the leeks, onions, celery, and carrots. Saute for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve.
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