Emeril Lagasse Clam Chowder

Ingredients

• 1/2 lb bacon, diced
• 1 cup chopped leek
• 1 cup chopped yellow onion
• 1/2 cup chopped celery
• 1 carrot, peeled and diced
• 3 bay leaves
• 1 tablespoon chopped fresh thyme
• 1/2 cup flour
• 1 lb white potato, peeled and medium diced
• 4 cups clam juice
• 2 cups heavy cream
• 2 lbs littleneck clams, shucked and chopped
• 2 tablespoons finely chopped parsley
• salt and pepper

Directions

1. 1

   In a heavy stock-pot, over medium-high heat, cook the bacon until crisp, about 8 minutes.

2. 2

   Stir in the leeks, onion, celery, and carrots.

3. 3

   Saute for about 2 minutes or until the vegetables start to wilt.

4. 4

   Season the vegetables with salt and pepper.

5. 5

   Add the bay leaves and thyme.

6. 6

   Stir in the flour and cook for 2 minutes.

7. 7

   Add the potatoes.

8. 8

   Stir in the clam juice.

9. 9

   Bring the liquid up to a boil and reduce to a simmer.

10. 10

    Simmer the mixture until the potatoes are fork tender, about 12 minutes.

11. 11

    Add the heavy cream and bring up to a simmer.

12. 12

    Add the clams and simmer for 2 minutes.

13. 13

    Stir in the parsley.

14. 14

    Season with salt and pepper if needed.

15. 15

    Ladle into shallow bowls and serve.