Try this Emerils Boston Clam Chowder recipe, or contribute your own.
Suggest a better descriptionIn 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2392g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 2873 | ||
Calories from Fat: 1804 (63%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 200.5g | 267 % | |
Saturated Fat 91g | 455 % | |
Monounsaturated Fat 72.9g | ||
Polyunsanturated Fat 17.2g | ||
Cholesterol 533.7mg | 164 % | |
Sodium 3728.8mg | 129 % | |
Potassium 5092.1mg | 134 % | |
Total Carbohydrate 183g | 54 % | |
Dietary Fiber 22.9g | 92 % | |
Sugars, other 160.1g | ||
Protein 89.2g | 127 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2873
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.