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Fall River Clam Chowder
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2
/2 Pound Bacon; medium diced
Cup Chopped leeks −; (abt 1 lb)
Cup Chopped yellow onions
/2 Cup Chopped celery
Carrot; peeled, diced
Bay leaves
Tablespoon Chopped fresh thyme
/2 Cup Flour
Pound White potatoes; peeled, and medium diced
Cup Clam juice
Cup Heavy cream
Pound Little neck clams; shucked, chopped
Tablespoon Finely−chopped parsley
Salt; to taste
Freshly−ground black pepper; to taste
8
1/2 Fat; 1 Other Carbohydrates
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. This
recipe yields 6 to 8 servings.
Fall River Clam Chowder
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