Emeril Lagasse Clam Chowder - cooking recipe

Ingredients

1/2 lb bacon, diced
1 cup chopped leek
1 cup chopped yellow onion
1/2 cup chopped celery
1 carrot, peeled and diced
3 bay leaves
1 tablespoon chopped fresh thyme
1/2 cup flour
1 lb white potato, peeled and medium diced
4 cups clam juice
2 cups heavy cream
2 lbs littleneck clams, shucked and chopped
2 tablespoons finely chopped parsley
salt and pepper

Preparation

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