Emeril's Boston Clam Chowder Recipe
Servings: 1
Ingredients
- 1/2 lb Bacon, medium diced
- 1 c. Minced leeks
- 1 c. Minced yellow onions
- 1/2 c. Minced celery
- 1 x Carrot, peeled and diced
- 3 x Bay leaves
- 1 Tbsp. Minced 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, minced
- 2 Tbsp. Finely minced parsley Salt and pepper
Directions
- In a heavy stock pot, over medium-high heat, render the bacon, till crispy, about 8 min. Stir in the leeks, onions, celery and carrots.
- Saute/fry for about 2 min or possibly till the vegetables start to wilt. Season the vegetables with salt and pepper . Add in the bay leaves and thyme. Stir in the flour and cook for 2 min. Add in the potatoes. Stir in the clam juice.
- Bring the liquid up to a boil and reduce to a simmer. Simmer the mix till the potatoes are fork tender, about 12 min. Add in the heavy cream and bring up to simmer. Add in the clams and simmer for 2 min. 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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