| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Bacon; medium dice |
| 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
EMERIL LIVE SHOW #EMIA28 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 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. Yield: 6 to 8 servings Posted to recipelu-digest by molony <molony@scsn.net> on Mar 05, 1998
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