How to make BOSTON CLAM CHOWDER

Here is our old family recipe for BOSTON CLAM CHOWDER. It is different than New England or Manhattan clam chowder.
All are good , BUT DIFFERENT

Difficulty: Moderate

Instructions

Things You'll Need:

• 1/2 pound bacon, medium diced
• 1 cup chopped leeks
• 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, chopped
• 2 Tablespoons finely chopped parsley
• Salt and pepper

1. In a heavy stock pot, over medium-high heat, cook the bacon until crispy. Stir in the leeks, onions, celery, and carrots. Saute for about 2 minutes

2. Season the with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes.

3. Add the potatoes & the clam juice. Bring the liquid up to a boil and reduce to a simmer.

4. Simmer the mixture until the potatoes are tender, about 10 to 12 minutes.

5. Add heavy cream and the clams and simmer for 6 minutes. Stir in the parsley. Season with salt and pepper if needed to taste.
   
   Serve with fresh bread or chowder crackers
   
   Makes 6 to 8 servings