Yield: 4 servings
Measure | Ingredient |
---|---|
½ pounds | Bacon, medium dice |
1 cup | Chopped leeks (about 1 |
\N \N | Pound) |
1 cup | Chopped yellow onions |
½ cup | Chopped celery |
1 \N | Carrot, peeled and diced |
3 \N | Bay leaves |
1 tablespoon | Chopped fresh thyme |
½ cup | Flour |
1 pounds | White potatoes, peeled and |
\N medium | Diced |
4 cups | Clam juice |
2 cups | Heavy cream |
2 pounds | Little neck clams, shucked, |
\N \N | Chopped |
2 tablespoons | Finely chopped parsley |
\N \N | 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 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.
Yield: 6 to 8 servings
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