Fall River Clam Chowder
Instructions:
- 1/2 Pound Bacon; medium diced
- 1 Cup Chopped leeks −; (abt 1 lb)
- 1 Cup Chopped yellow onions
- 1/2 Cup Chopped celery
- 1 Carrot; peeled, diced
- 3 Bay leaves
- 1 Tablespoon Chopped fresh thyme
- 1/2 Cup Flour
- 1 Pound White potatoes; peeled, and medium diced
- 4 Cup Clam juice
- 2 Cup Heavy cream
- 2 Pound Little neck clams; shucked, chopped
- 2 Tablespoon Finely−chopped parsley
- Salt; to taste
- Freshly−ground black pepper; to taste
- 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.