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New England Clam Chowder - Emeril's Pot Luck Cookbook Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 Cans Minced Clams
8 cups clam broth
6 Slices Bacon - 1/2 inch strips
4 T Butter
2 medium Leeks - white and light green part, half and thin slice
1 med Onion - fine chop
3 rib Celery - 1 cup fine chop
2 Garlic clove - minced
6 Thyme sprigs
2 Bay Leaves
2 Lbs Potatoes - peel, 1/2 " cube - 5 cups
2 C Heavy Cream (Fat free worked)
1/2 tsp Black Pepper
1 1/4 tsp Salt
6 T cold Butter in 1/2 T pieces
1/4 C fresh Parsley - fine chop
1/4 C fresh Chives or Green Onions - Chop Fine
Directions:
Directions:
Cook bacon until crisp, save 2 T fat. Add the 4 T butter, leeks, onion and celery and cook until soft (5 min). Add garlic, thyme, bay leaves and cook until vegetables are thoroughly wilted (3 min). Do not brown. Add potatoes and clam broth and bring to boil.

Lower heat, cover and simmer until broth thickens slightly and potatoes very tender (30 min)

Remove from heat and stir in clams, cream and season.
Set aside for 1 hour for flavors to blend, heat gently before serving. Garnish each bowl with pat of butter, parsley and chives.
Number Of Servings:
Number Of Servings:
12

 

 

 

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