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Seafood Chowder: Fall River Clam Chowder

Source of Recipe

Emeril Lagasse


List of Ingredients

1/2 pound bacon, medium dice
1 cup chopped leeks (about 1 lb)
1 cup chopped yellow onions
1/2 cup chopped celery
1 carrot, peel and dice
3 bay leaves
1 tablespoon chopped fresh thyme
1/2 cup flour
1 pound white potatoes, peel and medium dice
4 cups clam juice
2 cups heavy cream
2 pounds little neck clam, shuck and chopped
2 tablespoons fine chopped fresh parsley


Recipe

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.