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Clam Chowder

1/2 pound bacon, medium diced
1 cup chopped leeks (about 1 pound)
1 cup chopped yellow onions
1/2 cup chopped celery
1 carrot, peeled and diced
3 bay leaves
1 tablespoon chopped fresh thyme
1/2 cup flour
1 pound white potatoes, peeled and medium diced
4 cups clam juice
2 cups heavy cream
2 pounds little neck clams, shucked, chopped
2 tablespoons finely chopped parsley
salt and pepper

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 heavy 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.

Yields: 6-8 servings


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