Creamy boston clam chowder is flavored with bacon, leeks, and onions potatoes add starch to round out the soup this is a favorite from chef emeril lagasse

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

Ingredients:

1/2 pound bacon, medium diced

1 cup chopped leeks (about 1 pound)

1 cup chopped yellow onions

1/2 cup chopped celery

1 carrot, peeled and 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

Preparation:

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 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.

Yield: 6 to 8 servings