This is a print preview of "Fall River Clam Chowder I" recipe.

Fall River Clam Chowder I Recipe
by Global Cookbook

Fall River Clam Chowder I
Rating: 5/5
Avg. 5/5 1 vote
 
  Servings: 6

Ingredients

  • 1/2 lb Bacon medium diced
  • 1 c. Minced leeks - (abt 1 lb)
  • 1 c. Minced yellow onions
  • 1/2 c. Minced celery
  • 1 x Carrot peeled, diced
  • 3 x Bay leaves
  • 1 Tbsp. Minced 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, minced
  • 2 Tbsp. Finely-minced parsley Salt to taste Freshly-grnd black pepper to taste

Directions

  1. In a heavy stock pot, over medium-high heat, render the bacon, till crispy, about 8 min. Stir in the leeks, onions, celery, and carrots. Saute/fry for about 2 min or possibly till the vegetables start to wilt. Season the vegetables with salt and pepper. Add in the bay leaves and thyme. Stir in the flour and cook for 2 min. Add in the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mix till the potatoes are fork tender, about 12 min. Add in the cream and bring up to simmer. Add in the clams and simmer for 2 min. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve.
  2. This recipe yields 6 to 8 servings.