amazing Clam Chowder
By á-34480
Rate this recipe
4.5/5
(11 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, about 24 pieces
- 2 tablespoons finely chopped parsley
- Salt and pepper
Details
Adapted from emeril's.com
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 6 minutes.
Stir in the parsley.
Season with salt and pepper if needed.
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