Name: Emeril's Boston Clam Chowder
Ingredients: 1/2 lb Bacon; medium diced; 1 c Chopped leeks; 1 c Chopped yellow onions; 1/2 c Chopped celery; 1 Carrot; peeled and diced; 3 Bay leaves; 1 tb Chopped fresh thyme; 1/2 c Flour; 1 lb White potatoes; peeled and medium diced; 4 c Clam juice; 2 c Heavy cream; 2 lb Little neck clams; shucked, chopped; 2 tb Finely chopped parsley; Salt and pepper

When we initially accepted Christ, we were saved from sin’s penalty. Christ received the full wrath for our sins on Himself. And the day will come when we step into glory that we will be saved from sin’s presence. Yet right now we briefly tarry on earth existing in the tension between the two worlds. God has given us grace to overcome sin and become more like Jesus Christ which shows the life transforming power of the Gospel at work in us. So, we have been saved from sin’s penalty. We are being saved from sin’s power. And we will be saved from sin’s presence.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	New England	G, M	1	Servings

INGREDIENTS

1/2	lb	Bacon; medium diced
1	c	Chopped leeks
1	c	Chopped yellow onions
1/2	c	Chopped celery
1		Carrot; peeled and diced
3		Bay leaves
1	tb	Chopped fresh thyme
1/2	c	Flour
1	lb	White potatoes; peeled and medium diced
4	c	Clam juice
2	c	Heavy cream
2	lb	Little neck clams; shucked, chopped
2	tb	Finely chopped parsley
		Salt and pepper

INSTRUCTIONS

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.
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: 6-8 servings
A rich and thick chowder, New England-style, from food correspondent Emeril
Lagasse.
Airdate: 4/03/98:
To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA
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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 MC-Recipe Digest by Barb at PK  <abprice@wf.net> on Apr 14, 1998

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