Emeril's Calzone

INGREDIENTS:

1/2 lb Bacon; medium diced
1 c Chopped leeks
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. Saut? 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

A rich and thick chowder, New England-style, from food correspondent Emeril Lagasse.

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