Emeril's clam chowder

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.

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