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:
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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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