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Fall River Clam Chowder

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  • 1/2 lb Bacon; medium dice
  • 1 c Chopped leeks; (about 1 pound)
  • 1 c Chopped yellow onions
  • 1/2 c Chopped celery
  • 1 Carrot; peeled and diced
  • 3 Bay leaves
  • 1 tb Chopped fresh thyme
  • 1/2 c Flour
  • 1 lb White potatoes; peeled and medium diced
  • 4 c Clam juice
  • 2 c Heavy cream
  • 2 lb Little neck clams; shucked, chopped
  • 2 tb 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 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. Yield: 6 to 8 servings
Posted to recipelu-digest by molony <> on Mar 05, 1998