Recipe
Emeril's Chowder
Ingredients
- 1/2 pound bacon, medium dice
- 1 cup chopped leeks (about 1 pound)
- 1 cup chopped yellow onions
- 1 cup chopped celery
- 1 cup chopped carrots, peeled
- Salt
- Freshly ground black pepper
- 3 bay leaves
- 1 tablespoon chopped fresh thyme
- 1/2 cup flour
- 1 pound white potatoes, peeled and medium diced
- 4 cups clam juice
- 2 cups heavy cream
- 2 pounds littleneck clams, shucked, chopped
- 2 tablespoons finely chopped parsley
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. Sauté 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 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 serving bowls and serve.
Recipe Details
- Source: Emeril Live EM1D20 [4]
- Dish Type: Soups [5]
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