Ingredients

• 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

Directions

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. Sauté 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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