Clam Chowder, Fall River, Emeril Lagasse

By arthurlemay

Ingredients

• 3/4 pound bacon, diced
• 2 cups chopped (white part only, well washed), chopped
• 1 cup chopped celery
• 1 cup chopped carrots
• salt and pepper to taste
• 6 bay leaves
• 1/3 cup King Arthur flour
• 8 cups clam juice
• 1 1/2 pounds potatoes, peeled and quartered
• 1 cup fresh or frozen corn kernels
• 1 cup heavy cream
• 1/2 cup freshly chopped parsley leaves
• 4 pounds littleneck clams, Shucked, with liquor reserved
• Oyster crackers

Preparation

Step 1

In a large stockpot over medium heat, fry the bacon until crisp. stir in the leeks, celery an carrots. season with salt and pepper and add the bay leaves. Cook, stirring, until the vegetables are soft and tender, about 10 minutes. Stir in the flour and cook 10 minutes, stirring occasionally.

Add the clam juice, potatoes and corn. season with salt and pepper. Reduce the heat to medium-low and simmer until the potatoes are fork tender, about 15 minutes. Add the cream, parsley and clams and their liquor and simmer for 5 minutes. Remove the bay leaves.

Ladle into soup bowls and serve hot with Oyster crackers.