Menu Enter a recipe name, ingredient, keyword...

á-4020

Clam Chowder

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1/2 pound bacon, medium dice
  • 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

Details

Preparation

Step 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. 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.

You'll also love

Review this recipe

Clam Chowder Clam, Chard and Bacon Pizza