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Emeril's Boston Clam Chowder Recipe

  • 65minutes

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Source: homecooking.about.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Calcium, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 1/2 pound bacon, medium diced

  2. 1 cup chopped leeks (about 1 pound)

  3. 1 cup chopped yellow onions

  4. 1/2 cup chopped celery

  5. 1 carrot, peeled and diced

  6. 3 bay leaves

  7. 1 Tablespoon chopped fresh thyme

  8. 1/2 cup flour

  9. 1 pound white potatoes, peeled and medium-diced

  10. 4 cups clam juice

  11. 2 cups heavy cream

  12. 2 pounds little neck clams, shucked, chopped

  13. 2 Tablespoons finely chopped parsley

  14. Salt and pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. Season the vegetables with salt and pepper. Add the bay leaves and thyme . Stir in the flour and cook for 2 minutes.

  3. Add the potatoes . Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer.

  4. 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.

  5. Ladle soup into shallow bowls and serve.

  6. Yield: 6 to 8 servings Recipe Source: Emeril's TV Dinners by Emeril Lagasse (William Morrow & Co)

  7. Reprinted with permission.

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