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Emeril's Boston Clam Chowder Recipe

User Rating 5 Star Rating (1 Review)

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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: 20minutes

Cook Time: 45minutes

Total Time: 1hour, 5minutes

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.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Great, Member klw123w

I have searched for years for a really good clam chowder recipe. This is IT!! Easy and SOOOO good. It's just right in flavor and consistency.

44 out of 44 people found this helpful.

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