Emeril's boston clam chowder

Yield: 1 Servings

Measure Ingredient
½ pounds Bacon; medium diced
1 cup Chopped leeks
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 medium diced
4 cups Clam juice
2 cups Heavy cream
2 pounds Little neck clams; shucked, 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.

Saut‚ 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

A rich and thick chowder, New England-style, from food correspondent Emeril Lagasse.

Airdate: 4/03/98:

To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 MC Formatted using MC Buster 2.0d & SNT by Barb at Possum Kingdom on 4/15/98

Recipe by: Emeril Lagasse

Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 14, 1998

Similar recipes