- Ingredients
- 1/2 pound bacon,
medium diced
- 1 cup chopped leeks
(about 1 pound)
- 1 cup chopped yellow
onions
- 1/2 cup chopped
celery
- 1 carrot, peeled and
diced
- 3 bay
leaves
- 1 tablespoon chopped
fresh thyme
- 1/2 cup
flour
- 1 pound white
potatoes, peeled and medium diced
- 4 cups clam
juice
- 2 cups heavy
cream
- 2 pounds little neck
clams, shucked, chopped
- 2 tablespoons finely
chopped parsley salt and pepper
-
- Directions
- 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.
-
- 2.
Sauté for about 2 minutes or until the vegetables
start to wilt. Season the vegetableswith salt and pepper.
Add the bay leaves and thyme. Stir in the flour and cook
for 2 minutes.
-
- 3.
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 heavy cream
and bring up to simmer.
-
- 4.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.
-
- Yields: 6-8
servings
-
ENJOY YOUR
CHOWDER!!
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