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Receta Emeril's Boston Clam Chowder

Name: Emeril's Boston Clam Chowder
Ingredients: 1/2 lb Bacon, medium diced; 1 c. Minced leeks; 1 c. Minced yellow onions; 1/2 c. Minced celery; 1 x Carrot, peeled and 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 and pepper

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Ingredientes

1/2 lb Bacon, medium diced
1 c. Minced leeks
1 c. Minced yellow onions
1/2 c. Minced celery
1 x Carrot, peeled and 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 and pepper

Direcciones

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