Fall River Clam Chowder | Emerils.com

Ingredients

• 3/4 pound bacon, chopped
• 2 cups chopped leeks (white part only, well washed)
• 1 cup chopped celery
• 1 cup chopped carrots
• Salt and freshly ground black pepper to taste
• 6 Bay leaves
• 3/4 cup bleached all-purpose flour
• 8 cups clam juice
• 1 1/2 pounds Idaho potatoes, peeled and quartered
• 1 cup fresh sweet corn kernels (from 1 medium-size ear)
• 1 cup heavy cream
• 1/2 cup finely chopped fresh parsley leaves
• 4 pounds littleneck clams, shucked with liquor reserved
• Oyster crackers