Yield: 6 servings
|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|
|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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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