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Emerils Boston Clam Chowder Recipe

Ingredients

How to make it

  • 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.
  • 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 soup into shallow bowls and serve.

Reviews & Comments 1

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    " It was good "
    DIZ3 ate it and said...
    This recipe is true Emeril Lagasse—loaded with bacon! I’m not sure why the description says it’s not thickened with flour when it calls for 1/2 cup. It makes it a thick, hearty clam chowder, but doesn’t have a strong clam flavor. See more in IMI II Reviews.

    IMI II Review 1/4/17: Emerils Boston Clam Chowder
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    " It was excellent "
    victoriaregina ate it and said...
    You are killing me with these clam recipes peeta. 5 of course.
    Was this review helpful? Yes Flag

The Cook

peetabear Mid-hudson Valley, NY

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