Recipe - Fall River Clam Chowder

One half pound Bacon; medium dice
1 cup Chopped leeks; (about 1
pound)
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

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In a heavy stock pot, over mediumhigh 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 shallow bowls
and serve. Yield: 6 to 8 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 05, 1998