Emeril Lagasse Clam Chowder

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My dear husband makes this recipe and it is my very favorite clam chowder. From emeril lagasse.

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Steps

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In a heavy stock-pot , over medium-high heat , cook the bacon until crisp , about 8 minutes.

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Stir in the leeks , onion , celery , and carrots.

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Saute for about 2 minutes or until the vegetables start to wilt.

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Season the vegetables with salt and pepper.

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Add the bay leaves and thyme.

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Stir in the flour and cook for 2 minutes.

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Add the potatoes.

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Stir in the clam juice.

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Bring the liquid up to a boil and reduce to a simmer.

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Simmer the mixture until the potatoes are fork tender , about 12 minutes.

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Add the heavy cream and bring up to a simmer.

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Add the clams and simmer for 2 minutes.

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Stir in the parsley.

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Season with salt and pepper if needed.

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Ladle into shallow bowls and serve.

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Ingredients

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bacon, leek, yellow onion, celery, carrot, bay leaves, fresh thyme, flour, white potato, clam juice, heavy cream, littleneck clams, parsley, salt and pepper