astray recipes: Emeril's clam chowder

Categories: Gma3
Yield: 1 servings

Measure	Ingredient
½ pounds	Bacon; medium diced
1 cup	Chopped leeks; (about 1 pound)
1 cup	Chopped yellow onions
½ cup	Chopped celery
1	Carrot; peeled and diced
3	Bay leaves
1 tablespoon	Chopped fresh thyme
½ cup	Flour
1 pounds	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

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 heavy 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.

Yields: 6-8 servings

Converted by MC_Buster.

NOTES : From Emeril Lagasse

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

emeril's clam chowder