Fall River Clam Chowder
Source of Recipe
Internet
List of Ingredients
1/2 pound bacon, medium dice
1 cup chopped leeks (about 1 pound)
1 cup chopped yellow onions
1/2 cup chopped celery
1 carrot, peeled and diced (optional)
3 bay leaves
1 tablespoon chopped, fresh thyme
1/2 cup flour
1 pound potatoes, peeled and medium diced
4 cups clam juice
2 cups heavy cream
2 pounds little neck clams, shucked and chopped (canned work fine)
2 tablespoons finely chopped parsley
Salt and pepper Recipe
In a heavy stockpot, over medium-high heat, render the bacon until crispy, about 8 minutes. Stir in the leeks, onions, celery and carrots. Saute the vegetables 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 and stir in the clam juice. Bring the liquid up to a boil and then reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 to 15 minutes.
Add the cream and bring up to a simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper to taste.
Makes 6 to 8 servings.
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