New England Clam Chowder

Recipe Ingredients

2 tablespoons	30ml	Butter
1 tablespoon	15ml	Vegetable oil
1/2 lb	227g / 8oz	Thick-sliced bacon - diced
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped leek
1/2 cup	55g / 1.9oz	Chopped celery
2 teaspoons	10ml	Minced garlic
1/4 cup	15g / 0.5oz	Flour
2		Clam juice
8 oz	227g	Chopped clams
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Heavy cream

Recipe Instructions

In a large soup pot heat butter and oil over medium heat. Add bacon and cook 3 minutes. Add onions, leek, celery and garlic and continue to cook until tender, about 5 minutes. Slowly sprinkle flour over bacon-vegetable mixture, stirring, until flour begins to turn golden. Stir in clam juice and 4 cups water and bring to a boil. Lower heat to simmering and cook 30 minutes. Add clams and adjust seasoning to taste with salt and pepper, depending on saltiness of clams. Simmer 5 minutes more, stir in cream and heat just until warmed through.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-007 broadcast 02-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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