clam chowda

i'm not emeril's biggest fan, he's a bit overdramatic for me. case in point, he calls this dish "clam chowder of love." that being said, this soup is so good i have to make up a word, it is fantabulous. probably the best chowder i've ever had. the leeks and the bacon totally make this dish, giving it layers of flavor. it's definitely not low fat, but it tastes sooo good. you could probably make it with half and half or even milk, but why?

here are the ingredients...

• 1/2 pound bacon, medium dice
• 1 cup chopped leeks (about 1 pound)
• 1 cup chopped yellow onions
• 1 cup chopped celery
• 1 cup chopped carrots, peeled
• Salt
• Freshly ground black pepper
• 3 bay leaves
• 1 tablespoon chopped fresh thyme
• 1/2 cup flour
• 1 pound white potatoes, peeled and medium diced
• 4 cups clam juice (i used 5)
  
• 2 cups heavy cream
• 2 pounds littleneck clams, shucked, chopped (i used 3 cans of chopped clams and drained the juice to make up the clam juice - could've used 4 cans)
  
• 2 tablespoons finely chopped parsley

and the steps...

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.



Enjoy!