(Creamy Boston clam chowder is flavored with bacon, leeks, and onions. Potatoes add starch to round out the soup. This is a favorite from Chef Emeril Lagasse.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 1/2 pound bacon, medium diced
- 1 cup chopped leeks (about 1 pound)
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- 1 carrot, peeled and diced
- 3 bay leaves
- 1 Tablespoon chopped fresh thyme
- 1/2 cup flour
- 1 pound white potatoes, peeled and medium-diced 4 cups clam juice
- 2 cups heavy cream
- 2 pounds little neck clams, shucked, chopped
- 2 Tablespoons finely chopped parsley
- Salt and pepper
Preparation:
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.
Yield: 6 to 8 servings
Recipe Source: Emeril's TV Dinners by Emeril Lagasse (William Morrow & Co)
Reprinted with permission.
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.
Yield: 6 to 8 servings
Recipe Source: Emeril's TV Dinners by Emeril Lagasse (William Morrow & Co)
Reprinted with permission.
