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Emeril's Boston Clam Chowder

Creamy Boston clam chowder is a fantastic dish that is a guaranteed crowd pleaser. While there are many variations to choose from, your family will love this recipe from celebrity chef Emeril Lagasse.
This is a hearty, rich and thick, version of the classic New England-style clam chowder flavored with bacon, leeks, celery, and onions, and includes plenty of potatoes to kick up the starch quotient. And let me tell you, it's amazing. This easy to make chowder will pack some star power into your recipe book.
Servings: 12
Author: Emeril Lagasse

Ingredients

  • 2 10.6-ounce packages clam meat PannaPesca, or your favorite brand (Thawed if frozen, and roughly chopped)
  • 1 pound bacon medium dice
  • 2 cups leeks sliced down the middle, quartered, cleaned and sliced
  • 2 cups yellow onion diced
  • 2 cups celery diced
  • 2 cups carrot diced
  • 1 teaspoon table salt
  • 1 teaspoon white pepper
  • 6 bay leaves
  • 4 cloves garlic chopped
  • 4 sprigs fresh thyme
  • 1 cup flour
  • 3 pounds white potatoes or red, cut into medium diced
  • 1 large russet potato peeled and medium diced
  • 2 quarts clam juice Minor's Clam Base recommended
  • 1 pint heavy cream
  • ¼ cup parsley, chopped

Instructions

  • In a heavy large round Dutch oven, over medium-high heat, render the bacon until crispy, about 8 - 12 minutes.
  • Using a slotted spoon remove the bacon from the Dutch oven to a plate or bowl, leaving behind the bacon fat in the Dutch oven.
  • Stir in the leeks, onions, celery, carrots, and garlic, and season with salt and pepper. Sauté until the vegetables start to wilt, about 4 minutes.
  • Add in the bay leaves and thyme sprigs, and sauté for 30 seconds to 1 minute.
  • Stir in the flour and cook for 2 minutes.
  • Add in the potatoes, and stir in the clam juice.
  • Bring the liquid to a boil, then reduce to a simmer and cook the mixture until the potatoes are fork tender, about 12 - 17 minutes.
  • Stir in the heavy cream and bring up to a simmer.
  • Pick out the thyme sprigs and bay leaves.
  • Fold in the clams and bacon and heat through for 2 minutes.
  • Stir in the parsley.
  • Taste and adjust the seasoning if needed.
  • Ladle into serving bowls, or bread bowls and serve with oyster crackers if desired.