|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|
|1 tablespoon||Chopped fresh thyme|
|1 pounds||White potatoes; peeled and medium|
|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.
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