Fall River Clam Chowder ~ course one of our Feast of the Seven Fishes. 4 pounds littleneck clams 1 cup white wine Salt, to taste 3/4 pound bacon, chopped 1 large onion, finely chopped 2 leeks (white and light green part only, well washed), sliced into half moons 1 cup chopped celery White pepper, to taste 6 tablespoons all purpose flour 4 cups clam juice, or as needed 1 cup heavy cream 4 bay leaves 4 cups peeled, diced, and blanched Idaho potatoes 1/4 cup finely chopped fresh parsley leaves Oyst
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1.9M views · 100K reactions | Levi makes new England clam chowder! We used fresh littleneck clams, salt pork, and clam juice for maximum flavor. This rich and creamy chowder is one of my favorite soups. Levi loved it and shared a heartwarming thought at the end. | Cooking for Levi | Facebook
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