Emeril's clam chowder
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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.