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Ingredients:
1/2 Pound(s) bacon; medium dice
1 Cup(s) leeks; chopped
1 onions; chopped
1/2 celery; chopped
1 carrot; diced
3 bay leaves
3 Teaspoon(s) thyme; chopped
1/2 Cup(s) flour
1 Pound(s) white potatoes; medium dice
4 Cup(s) clam juice
2 Cup(s) heavy cream
2 Pound(s) littleneck clams; shucked, chopped
1/8 Cup(s) parsley; finely chopped
1 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. 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. Contributor: foodtv.com
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