Free Recipe Fall River Clam Chowder
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Fall River Clam Chowder Recipe
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
Fall River Clam Chowder Preparation
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 by molony <molony@scsn.net> on Mar 05, 1998
Cooking Temperature:
Recipe Serves: 1
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