Boston Clam Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 lb. bacon, medium diced
1 cup chopped leeks (about 1 lb)
1 cup chopped yellow onions
1/2 cup chopped celery
1 carrot, peeled and diced
3 bay leaves
1 T chopped fresh thyme
1/2 cup flour
1 lb. white potatoes, peeled and medium diced
4 cups clam juice
2 cups heavy cream
2 lbs. little neck clams, shucked and chopped
2 T finely chopped parsley
salt and pepper
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Directions: |
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 get tender. 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 to a boil and reduce to simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the heavy 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. Add a little cayenne pepper to spice it up if you like! |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Personal
Notes: |
Personal
Notes: This recipe is courtesy of my cousin Joseph off Sisters3, our family website that Aunt Sherrie, Aunt Connie and Gram created. Shame on us for not visiting the site more often!
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