Emeril Lagasse Clam Chowder

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READY IN: 1hr 26mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a heavy stock-pot, over medium-high heat, cook the bacon until crisp, about 8 minutes.
  • Stir in the leeks, onion, 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 a 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.
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