FBD

Fall River Clam Chowder

AmericanSeafoodEasy40 minBy Northstar

Ingredients

Servings
4
  • 0.5 lb bacon, medium-diced
  • 1 cup chopped leeks
  • 1 cup chopped yellow onions
  • 0.5 cup chopped celery
  • 1 each carrot, peeled and diced
  • 3 each bay leaves
  • 1 tbsp chopped fresh thyme
  • 0.5 cup all-purpose flour
  • 1 lb white potatoes, peeled and medium-diced
  • 4 cup clam juice
  • 2 cup heavy cream
  • 2 lb littleneck clams, shucked and chopped
  • 2 tbsp finely chopped parsley
  • 1 tsp salt
  • 1 tsp freshly ground black pepper

Instructions

  1. 1

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

  2. 2

    Stir in the leeks, onions, celery, and carrots. Sauté for about 2 minutes until the vegetables start to wilt. Season with salt and pepper.

  3. 3

    Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes.

  4. 4

    Add the potatoes. Stir in the clam juice. Bring to a boil and reduce to a simmer. Cook until the potatoes are fork-tender, about 12 minutes.

  5. 5

    Add the heavy cream and bring back to a simmer. Add the clams and simmer for 2 minutes.

  6. 6

    Stir in the parsley. Season with salt and pepper. Ladle into shallow bowls and serve.

Tags

soupamerican