Ingredients Jump to Instructions ↓

  1. 1/2 pound bacon, medium dice

  2. 1 cup chopped leeks (about 1 pound)

  3. 1 cup chopped yellow onions

  4. 1/2 cup chopped celery

  5. 1 carrot, peeled and diced

  6. 3 bay leaves

  7. 1 tablespoon chopped fresh thyme

  8. 1/2 cup flour

  9. 1 pound white potatoes, peeled and medium diced

  10. 4 cups clam juice

  11. 2 cups heavy cream

  12. 2 pounds little neck clams, shucked, chopped

  13. 2 tablespoons finely chopped parsley Salt and pepper

Instructions Jump to Ingredients ↑

  1. 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. † Yield s: 6-8 servings


Send feedback