Clam Chowder

Clam Chowder
Clam Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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