Fall river clam chowder 1

Yield: 4 servings

Measure Ingredient
½ pounds Bacon, medium dice
1 cup Chopped leeks (about 1
\N \N Pound)
1 cup Chopped yellow onions
½ cup Chopped celery
1 \N Carrot, peeled and diced
3 \N Bay leaves
1 tablespoon Chopped fresh thyme
½ cup Flour
1 pounds White potatoes, peeled and
\N medium Diced
4 cups Clam juice
2 cups Heavy cream
2 pounds Little neck clams, shucked,
\N \N Chopped
2 tablespoons Finely chopped parsley
\N \N 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 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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