Fall River Clam Chowder I

Recipe Ingredients

1/2 lb	227g / 8oz	Bacon - medium diced
1 cup	146g / 5.1oz	Chopped leeks - (abt 1 lb)
1 cup	62g / 2.2oz	Chopped yellow onions
1/2 cup	55g / 1.9oz	Chopped celery
1		Carrot - peeled, diced
3		Bay leaves
1 tablespoon	15ml	Chopped fresh thyme
1/2 cup	31g / 1.1oz	Flour
1 lb	454g / 16oz	White potatoes - peeled, and medium diced
4 cups	948ml	Clam juice
2 cups	474ml	Heavy cream
2 lbs	908g / 32oz	Little neck clams - shucked, chopped
2 tablespoons	30ml	Finely-chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A28 broadcast 03-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

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10 (3 votes)

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