Fall river clam chowder #2
6 servings
Ingredients
| Quantity | 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 | carrot; peeled, diced | |
| 3.00 | bay leaves | |
| 1.00 | tablespoon | chopped fresh thyme |
| ½ | cup | flour |
| 1.00 | pounds | white potatoes; peeled, and |
| 1 | ; 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 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
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 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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