Fall River Clam Chowder

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1/2 pound bacon, medium dice
  • 1 cup chopped leeks (about 1 pound)
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1 carrot, peeled and diced
  • 3 bay leaves
  • 1 tablespoon chopped fresh thyme
  • 1/2 cup flour
  • 1 pound white potatoes, peeled and medium diced
  • 4 cups clam juice
  • 2 cups heavy cream
  • 2 pounds little neck clams, shucked, chopped
  • 2 tablespoons finely chopped parsley
  • 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.


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    Recipe courtesy of Ellie Krieger