Fall River Clam Chowder
1/2 Pound Bacon; medium diced
1 Cup Chopped leeks −; (abt 1 lb)
1 Cup Chopped yellow onions
1/2 Cup Chopped celery
1 Carrot; peeled, diced
3 Bay leaves
1 Tablespoon Chopped fresh thyme
1/2 Cup Flour
1 Pound White potatoes; peeled, and medium diced
4 Cup Clam juice
2 Cup Heavy cream
2 Pound Little neck clams; shucked, chopped
2 Tablespoon Finely−chopped parsley
Salt; to taste
Freshly−ground black pepper; to taste
8 1/2 Fat; 1 Other Carbohydrates
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 shallow bowls and serve. This
recipe yields 6 to 8 servings.
B-man 