Here is the recipe for Emeril's Boston Clam Chowder:
Ingredients
*1/2 pound bacon,medium dice - we use Applewood smoked by Hormel, it has the best flavor
*1 cup chopped leeks - use all but the very top,dark green part. You might also want to peel off the outer 2-3 layers. If you have never seen a leek before, they look like giant green onions.
*1 cup chopped yellow onions - usually just 1 will do it
* 1/2 cup chopped celery - about 3 ribs
* 3 bay leaves - please use fresh so you get the best flavor
* 1 T. fresh, chopped thyme - if too intense, only use 2 t.
* 1/2 cup flour
* 1 lb. potatoes - approx. 4 med sized ones, diced into about 1/2" - 3/4" cubes
* 4 cups clam juice - you can find this in the juice aisle
* 2 cups (1 pint) heavy whipping cream
* 5 cans starkist chopped clams - reserve juice and use toward making the 4 cups of clam juice
* 2 T. finely chopped fresh parsley
* salt and pepper to taste
Directions:
1. Put potatoes on to cook for 4 mins. or until they are just starting to get soft. DO NOT over cook!!
2. In large pot, over med heat, cook bacon until it starts to get crispy, about 8 mins. DO NOT drain grease out!! Add the leeks, onions & celery & cook for about 2 mins or until the celery starts to get soft. Add in the flour & cook for 1-2 mins until mixed.
3. Stir in clam juice and bring up to a boil. Add the potatoes & cook for 5 mins. Add the heavy cream and simmer another 2-3 mins. Add the clams and parsley and simmer for another 2-5 mins until thoroughly heated.
4. Serve with cornbread or crackers.
Ingredients
*1/2 pound bacon,medium dice - we use Applewood smoked by Hormel, it has the best flavor
*1 cup chopped leeks - use all but the very top,dark green part. You might also want to peel off the outer 2-3 layers. If you have never seen a leek before, they look like giant green onions.
*1 cup chopped yellow onions - usually just 1 will do it
* 1/2 cup chopped celery - about 3 ribs
* 3 bay leaves - please use fresh so you get the best flavor
* 1 T. fresh, chopped thyme - if too intense, only use 2 t.
* 1/2 cup flour
* 1 lb. potatoes - approx. 4 med sized ones, diced into about 1/2" - 3/4" cubes
* 4 cups clam juice - you can find this in the juice aisle
* 2 cups (1 pint) heavy whipping cream
* 5 cans starkist chopped clams - reserve juice and use toward making the 4 cups of clam juice
* 2 T. finely chopped fresh parsley
* salt and pepper to taste
Directions:
1. Put potatoes on to cook for 4 mins. or until they are just starting to get soft. DO NOT over cook!!
2. In large pot, over med heat, cook bacon until it starts to get crispy, about 8 mins. DO NOT drain grease out!! Add the leeks, onions & celery & cook for about 2 mins or until the celery starts to get soft. Add in the flour & cook for 1-2 mins until mixed.
3. Stir in clam juice and bring up to a boil. Add the potatoes & cook for 5 mins. Add the heavy cream and simmer another 2-3 mins. Add the clams and parsley and simmer for another 2-5 mins until thoroughly heated.
4. Serve with cornbread or crackers.
