Creamy Boston Style Clam Chowder

Creamy Boston Style Clam Chowder

I love BACON…and I think I would add it to every dish, if I could…..

And this dish is is flavored with bacon, leeks and onions. Diced white potatoes add starch to round out the thickness and flavor of the soup. The perfect dish for an Autumn Day….. or any other time of the year!

clam chowder

SERVINGS: 6 to 8

1/2 pound bacon, medium diced
1 cup chopped leeks (about 1 pound)
1 cup chopped yellow onions
1/2 cup chopped celery
2 carrots, peeled and julienned (or 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

In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Remove approximately 1/4 cup of acon and reserve for garnish if desired. 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 heavy 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 soup into shallow bowls and serve.

Yields 6 to 8 servings


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