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Receta Emeril's Boston Clam Chowder

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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

  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.
  2. 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.
  3. 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.
  4. Yields: 6-8 servings
  5. A rich and thick chowder, New England-style, from food correspondent Emeril Lagasse.
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