Emeril’s Chowder of Love


If there’s one thing I know, it’s that you don’t mess with success.

Emeril is a great chef who obviously knows what he’s doing, and this dish proves it.  I’ve made this many times, and I’ve never felt the need to adjust it in any way. It’s just that good.

So, why’s it here?  Because the internet is a strange and wonderful beast, and you never know when something’s going to disappear.  This recipe is here for me and my family, to ensure that we never forget how to make this spectacular meal.

My thanks to Emeril for developing this, and thanks to Food Network for publishing it.

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Use These…
  • 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

 

Do This…

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Chop the bacon and add it to a cold heavy sauce pan.

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Render the bacon over medium-high heat until nicely done and set aside.

Stir in the leeks, onions, celery, and carrots and saute for about 2 minutes or until the vegetables start to wilt.

 

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Stir in the bacon.

Season with Salt and Pepper.

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Stir in the Bay Leaves and Thyme.

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Stir in the flour.

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Cook for a couple minutes, until the floury smell goes away.

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Stir in the potatoes.

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Add the clam juice.

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Bring the liquid to a boil and then reduce to a simmer.  Continue to simmer until the potatoes are fork tender.

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Add the cream and bring back up to a simmer.

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Add the clams and continue to simmer for 2 minutes.

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Season to taste with Salt and Pepper, then ladle into bowls and add the parsley.  Yum!

Emeril's Chowder of Love

Use These…
  • 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
Do This…
  1. Chop the bacon and add it to a cold heavy sauce pan, then render over medium-high heat until nicely done and set aside.
  2. Stir in the leeks, onions, celery, and carrots and saute for about 2 minutes or until the vegetables start to wilt.
  3. Stir in the bacon, then season with salt, pepper, bay leaves, and thyme.
  4. Stir in the flour and cook for a couple minutes, until the floury aroma goes away.
  5. Add the potatoes and clam juice and bring to a boil then reduce to a simmer. Continue to simmer until the potatoes are fork tender.
  6. Add the cream and bring back up to a simmer.
  7. Add the clams and continue to simmer for 2 minutes.
  8. Season to taste with Salt and Pepper, then ladle into bowls and add the parsley.

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