| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Gma3 | 1 | servings | |
INGREDIENTS
| 1/2 | lb | Bacon; medium diced |
| 1 | c | Chopped leeks; (about 1 pound) |
| 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. 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 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 Converted by MC_Buster. NOTES : From Emeril Lagasse Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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