Fall river clam chowder #2

Yield: 6 servings

Measure Ingredient
½ pounds bacon; medium diced
1.00 cup chopped leeks -; (abt 1 lb)
1.00 cup chopped yellow onions
½ cup chopped celery
1.00 \N carrot; peeled, diced
3.00 \N bay leaves
1.00 tablespoon chopped fresh thyme
½ cup flour
1.00 pounds white potatoes; peeled, and
1 \N ; medium diced
4.00 cup clam juice
2.00 cup heavy cream
2.00 pounds little neck clams; shucked, chopped
2.00 tablespoon finely-chopped parsley
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste

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. This recipe yields 6 to 8 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A28 broadcast 03-14-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-28-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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