| 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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