Rich and Thick Chowder
This is a modified version of one from Emeril Lagasse, not that Emeril's wasn't perfect (Love Emeril, dream is to go to his show some day) but living in AZ and finding fresh Clams is not likely. As well as stinking up my kitchen cooking them before I serve this very anticipated soup at our Annual Christmas Party is not practical. There is usually and friendly argument over the last bowl.
Yields: 6-8 servings
Ingredients
1/2 pound bacon, medium diced
1 cup chopped yellow onions
1/2 cup chopped celery
1 carrot, peeled and diced
3 bay leaves
1 tablespoon chopped fresh thyme
1/2 cup flour
1 LBS white potatoes, peeled and
medium diced
2 cups heavy cream
4 cups clam juice (4 bottles)
1 ½ cups (3 Cans) baby clams chopped
2 tablespoons finely chopped parsley
salt and pepper
Directions
1.
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.
2.
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.
3.
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.
4.
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.
