Ready in 1h
Try this Emerils Boston Clam Chowder recipe, or contribute your own.
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 A rich and thick chowder, New England-style, from food correspondent Emeril Lagasse. Airdate: 4/03/98: To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 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