Emeril's Clam Chowder

Course : Chowders
Serves: 8
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1/2 pound bacon -- diced medium
1 cup leeks -- chopped
1 cup yellow onions -- chopped
1/2 cup celery -- chopped
1 medium carrot -- peeled and diced
3 medium bay leaves
1 tablespoons fresh thyme -- chopped
1/2 cup flour
1 pound white potatoes -- peeled and diced
4 cups clam juice
2 cups heavy cream
2 pounds clams -- shucked and chopped
2 tablespoons parsley -- finely chopped
1 teaspoon salt and pepper -- to taste

Preparation / Directions:

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. Saut‚ 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.


Nutritional Information:

590 Calories (kcal); 37g Total Fat; (57% calories from fat); 27g Protein; 36g Carbohydrate; 144mg Cholesterol; 1038mg Sodium

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