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
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|Serving Size: 1 Serving (2392g)|
|Recipe Makes: 1|
|Calories from Fat: 1804 (63%)|
|Amt Per Serving||% DV|
|Total Fat 200.5g||267 %|
|Saturated Fat 91g||455 %|
|Monounsaturated Fat 72.9g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 533.7mg||164 %|
|Sodium 3728.8mg||129 %|
|Potassium 5092.1mg||134 %|
|Total Carbohydrate 183g||54 %|
|Dietary Fiber 22.9g||92 %|
|Sugars, other 160.1g|
|Protein 89.2g||127 %|
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Calories per serving: 2873
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