Fall River Clam Chowder
Recipe courtesy Emeril Lagasse.
Ingredients
- 1/2 lb Bacon, medium dice
- 1 cup Leek, chopped (about 1 pound)
- 1 cup Yellow onion, chopped
- 1/2 cup Celery, chopped
- 1 Carrot, peeled and diced
- 3 Bay leaf
- 1 tbsp Thyme, fresh, chopped
- 1/2 cup Flour
- 1 lb Potato, white, peeled and medium diced
- 4 cup Clam juice
- 2 cup Heavy cream
- 2 lb Clam, littleneck, shucked and chopped
- 2 tbsp Parsley, finely chopped
- Salt
- Black pepper
Directions
- Render the bacon in a heavy stockpot over medium-high heat until crispy, about 8 minutes.
- Saute the leeks, onions, celery and carrots about 2 minutes, until they start to wilt. Season and add the bay leaves and thyme.
- Stir in the flour and cook 2 minutes. Add the potatoes and clam juice, bring to a boil, then simmer until the potatoes are fork-tender, about 12 minutes.
- Add the cream and bring to a simmer. Add the clams and simmer 2 minutes. Stir in the parsley, season and serve in shallow bowls.