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  Recipe Home » Soups » Emeril's Boston Clam Chowder
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  Emeril's Boston Clam Chowder
   Soups
   Emeril Lagasse
   7/8/2008
Ingredients:
1/2 lb bacon, medium diced
about 1 pound chopped leeks (1 cup)
1 cup chopped yellow onions
1/2 cup chopped celery
1 carrot, peeled & diced
3 bay leaves
1 T chopped fresh thyme
1/2 cup flour
1 pound white potatoes, peeled & medium diced
4 cups clam juice
2 pounds little neck clams, shucked & chopped
2 T finely chopped parsley
salt & pepper
Instructions:
1. In a heavy stock pot, over med-high heat, render the bacon until crispy, about 8 min. Stir in the leeks, onions, celery & carrots.

2. Saute for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt & pepper. Add the bay leaves & thyme. Stir in the flour & cook for 2 min.

3. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil & reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 min. Add the heavy cream & bring up to a simmer.

4. Add the clams & simmer for 2 min. Stir in the parsley. Season with salt & pepper if needed.

Serves 6-8.
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