Fall River Clam Chowder Recipe by Emeril's New Orleans Fish House

Ingredients

• Recipemainingredient object (51)
• 3/4 lb. bacon, chopped
• 2 C. chopped leeks (white part only, well washed)
• 1 C. chopped celery
• 1 C. chopped carrots
• to taste salt and pepper
• 6 bay leaves
• 3/4 C. bleached, all-purpose flour
• 8 C. clam juice
• 1 1/2 lb. Idaho potatoes, peeled and quartered
• 1 C. fresh sweet corn kernels (from 1 medium-sized ear)
• 1 C. heavy cream
• 1/2 C. finely chopped fresh parsley leaves
• 4 lb. littleneck clams, shucked with liquor reserved
• as needed, oyster crackers