Top | Seafood

Fall River Clam Chowder

(recipe, LB Nichols)

Introduction

FoodNetwork.com (Emeril) 40mins

Ingredients

  1. * ½ pound bacon, medium dice
  2. * 1 cup chopped leeks (about 1 pound)
  3. * 1 cup chopped yellow onions
  4. * ½ cup chopped celery
  5. * 1 carrot, peeled and diced
  6. * 3 bay leaves
  7. * 1 tablespoon chopped fresh thyme
  8. * ½ cup flour
  9. * 1 pound white potatoes, peeled and medium diced
  10. * 4 cups clam juice
  11. * 2 cups heavy cream
  12. * 2 pounds little neck clams, shucked, chopped
  13. * 2 tablespoons finely chopped parsley
  14. * Salt and pepper

Steps

  1. 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.
  2. 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.
  3. 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.
  4. Ladle into shallow bowls and serve.