Emeril Lagasse Clam Chowder

Total Time: 1 hr 26 mins Preparation Time: 1 hr Cook Time: 26 mins

Ingredients

• Servings: 6
• 1/2 lb bacon, diced
• 1 cup chopped leek
• 1 cup chopped yellow onion
• 1/2 cup chopped celery
• 1 carrot, peeled and diced
• 3 bay leaves
• 1 tablespoon chopped fresh thyme
• 1/2 cup flour
• 1 lb potato, peeled and medium diced
• 4 cups clam juice
• 2 cups heavy cream
• 2 lbs littleneck clams, shucked and chopped
• 2 tablespoons finely chopped parsley
• salt and pepper

Recipe

• 1 in a heavy stock-pot, over medium-high heat, cook the bacon until crisp, about 8 minutes.
• 2 stir in the leeks, onion, celery, and carrots.
• 3 saute for about 2 minutes or until the vegetables start to wilt.
• 4 season the vegetables with salt and pepper.
• 5 add the bay leaves and thyme.
• 6 stir in the flour and cook for 2 minutes.
• 7 add the potatoes.
• 8 stir in the clam juice.
• 9 bring the liquid up to a boil and reduce to a simmer.
• 10 simmer the mixture until the potatoes are fork tender, about 12 minutes.
• 11 add the heavy cream and bring up to a simmer.
• 12 add the clams and simmer for 2 minutes.
• 13 stir in the parsley.
• 14 season with salt and pepper if needed.
• 15 ladle into shallow bowls and serve.