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Recipe to Print-Fall River Clam Chowder - Copy

$scale_by Recipe Name: Fall River Clam Chowder - Copy Source: Emeril Lagasse of Emeril's - New Orleans, LA Submitted by: Last Modified: Course: Soup Used in Baskets: No Base: Shellfish Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 15.00 Minutes Number of Servings: 6 Inactive Prep Time: 0.00 Minutes Original Num Servings: 6 Cooking Time: 40.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $3.01 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 2 Pounds clams, Littleneck shucked and chopped 1 to taste salt and pepper Directions: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00