Emeril's Boston Clam Chowder Recipe

Name: Emeril's Boston Clam Chowder Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: American,Copycat
Ingredients: 1/2 pound bacon, diced; 1 cup chopped leeks (about 1 pound); 1 cup chopped yellow onions; 1/2 cup chopped celery; 1 carrot, peeled and diced; 1 dash salt; 1 dash freshly ground black pepper; 3 bay leaves; 1 tablespoon chopped fresh thyme; 1/2 cup all-purpose flour; 1 pound white potatoes, peeled and medium-diced; 4 cups clam juice; 2 cups heavy cream; 2 pounds littleneck clams, shucked and chopped; 2 tablespoons finely chopped parsley

A creamy Boston clam chowder, inspired by Emeril Lagasse, features a simple preparation and rich flavors from bacon, leeks, potatoes, and onions.

⭐ 4.3 (78 reviews) Prep: 20 minCook: 45 minTotal: 65 minYields: 8 servings

Category Tags:

Entree Lunch Dinner Soup

Cuisine Tags:

American Copycat

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Instructions

In a heavy stockpot, render bacon over medium-high heat until crispy.
Stir in leeks, onions, celery, and carrots; sauté for 2 minutes until softened.
Season vegetables with salt, pepper, bay leaves, and thyme.
Incorporate flour and cook for 2 minutes.
Add potatoes and clam juice; bring to a boil, then reduce to a simmer.
Simmer for 12 minutes until potatoes are tender; then add heavy cream and return to a simmer.
Stir in clams and simmer for 2 minutes, then mix in parsley and adjust seasoning.

Nutritional Info (per serving)

Calories: 609 kcal

Carbohydrate: 31 g

Cholesterol: 175 mg

Fiber: 3 g

Protein: 44 g

Saturated Fat: 17 g

Sodium: 2158 mg

Sugar: 5 g

Fat: 34 g

Unsaturated Fat: 0 g