Recipe - Emerils Boston Clam Chowder

One half pound Bacon; medium minced
1 cup Chopped leeks
1 cup Chopped yellow onions
One half cup Chopped celery
1 Carrot; peeled and minced
3 Bay leaves
1 tablespoon Chopped fresh thyme
One half cup Flour
1 pound White potatoes; peeled and
medium minced
4 cup Clam juice
2 cup Heavy cream
2 pound Little neck clams; shucked,
chopped
2 tablespoon Finely chopped parsley
Salt and pepper

In a heavy stock pot, over mediumhigh heat, render the bacon, until
crispy, about 8 minutes. Stir in the leeks, onions, celery and carrots.
Saut‚ 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 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. Ladle into shallow bowls
and serve.

Yields: 68 servings

A rich and thick chowder, New Englandstyle, from food correspondent Emeril
Lagasse.

Airdate: 4/03/98:

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MC Formatted using MC Buster 2.0d & SNT by Barb at Possum Kingdom on
4/15/98

Recipe by: Emeril Lagasse

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 14, 1998