Clam Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 pound bacon, medium dice 1 cup chopped leeks (about 1 pound) 1 cup chopped yellow onions 1 cup chopped celery 1 cup chopped carrots, peeled Salt Freshly ground black pepper 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 littleneck clams, shucked, chopped 2 tablespoons finely chopped parsley
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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 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 serving bowls and serve. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: I have used canned clams rinsed well and can't tell much difference.
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