Emeril Lagasse Clam Chowder

• 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

1. In a heavy stock-pot, over medium-high heat, cook the bacon until crisp, about 8 minutes.
2. Stir in the leeks, onion, celery, and carrots.
3. Saute for about 2 minutes or until the vegetables start to wilt.
4. Season the vegetables with salt and pepper.
5. Add the bay leaves and thyme.
6. Stir in the flour and cook for 2 minutes.
7. Add the potatoes.
8. Stir in the clam juice.
9. Bring the liquid up to a boil and reduce to a simmer.
10. Simmer the mixture until the potatoes are fork tender, about 12 minutes.
11. Add the heavy cream and bring up to a simmer.
12. Add the clams and simmer for 2 minutes.
13. Stir in the parsley.
14. Season with salt and pepper if needed.
15. Ladle into shallow bowls and serve.

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

Taken from www.food.com/recipe/emeril-lagasse-clam-chowder-54582 (may not work)