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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By backdrop69_3800380
gloucester, VA
on December 30, 2012
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Over the years I have tweaked this recipe quite a bit. I use pancetta instead of regular bacon, twice the leeks and half the onions. Since I don't always have fresh clams available, I use 2 large cans of whole baby clams along with one can of commercial canned "white clam sauce" for pasta. For the broth, I use 3 bottles of clam juice and the juice from the canned clams and pasta sauce. Instead of cream, just add a pint of half and half. I also add bay scallops and small salad shrimp for more of a seafood chowder feel. A little Old Bay seasoning helps season the broth as well.
By hayley3
Magnet, IN
on November 02, 2012
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My daughter's favorite soup...she requests it often. A keeper recipe for sure.. Easy and delicious...
By aallen0607_9503243
Hingham, MA
on June 06, 2012
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Seriously the most delicious clam chowder recipe I have ever made and I have been making clam chowder for years!
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