Emerils Boston Clam Chowder

1 review, 5 star(s). 100% would make again

Ready in 1h

Try this Emerils Boston Clam Chowder recipe, or contribute your own.


1/2 c Celery; chopped
2 c Heavy cream
1 c yellow onions; Chopped
1/2 lb Bacon; medium diced
1 tb fresh thyme; Chopped
2 tb parsley; Finely chopped
1 lb White potatoes; peeled
2 lb Little neck clams; shucked
1 c leeks; Chopped
1 Carrot; peeled and diced
3 Bay Leaves
4 c Clam juice
Salt and pepper
1/2 c Flour

Original recipe makes 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. 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 into shallow bowls and serve. Yields: 6-8 servings A rich and thick chowder, New England-style, from food correspondent Emeril Lagasse. Airdate: 4/03/98: To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 MC Formatted using MC Buster 2.0d & SNT by Barb at Possum Kingdom on 4/15/98 Recipe by: Emeril Lagasse Posted to MC-Recipe Digest by Barb at PK on Apr 14, 1998

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Calories Per Serving: 2873 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Best recipe!!! Thick and chunky
ekim007 4y ago

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