Emeril's Boston Clam Chowder

• 1/2 lb Bacon; medium diced
• 1 c Chopped leeks
• 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

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.

3. 3

   Saut‚ 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 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.

16. 16

    Yields: 6-8 servings A rich and thick chowder, New England-style, from food correspondent Emeril Lagasse.