Fall river clam chowder 1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bacon, medium dice |
| 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 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.
Yield: 6 to 8 servings
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