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  • Clam Chowder (Emeril's Boston)

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    Clam Chowder (Emeril's Boston)
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 lb bacon medium diced
    • 1 c. leeks minced
    • 1 c. yellow onions minced
    • 1/2 c. celery minced
    • 1 x carrot peeled and diced
    • 3 x bay leaves
    • 1 Tbsp. fresh thyme minced
    • 1/2 c. flour
    • 1 lb white potatoes peeled,medium diced
    • 4 c. clam juice
    • 2 c. heavy cream
    • 2 lb little neck clams minced
    • 2 Tbsp. fresh parsley finely minced salt and pepper to taste

    Directions

    1. In a heavy stock pot, over medium-high heat, render the bacon, till crispy, about 8 min.E Stir in the leeks, onions, celery and carrots.E Saute/fry for about 2 min or possibly till the vegetables start to wilt.E Season the vegetables with salt and pepper.E Add in the bay leaves and thyme.
    2. Stir in the flour and cook for 2 min.E Add in the potatoes.E Stir in the clam juice.E Bring the liquid to a boil and reduce to a simmer.E Simmer the mix till the potatoes are fork tender, about 12 min.E Add in the heavy cream and bring to simmer.E Add in the clams and simmer for 2 min.E Stir in the parsley.E Season with salt and pepper, if needed.E Ladle into shallow bowls and serve.
    3. Mary Says: This is the best clam chowder I have ever tasted.E I make it often.

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