Emeril's New England Clam Chowder
Recipe courtesy Emeril Lagasse. Mash some potatoes against the pot for a thicker broth.
Ingredients
- 8 lb Clam, small quahogs or large cherrystones, scrubbed and rinsed, open ones discarded
- 4 slice Bacon, 1/2-inch pieces
- 3 tbsp Unsalted butter
- 2 cup Yellow onion, finely chopped
- 1 cup Celery, finely chopped
- 1 1/2 tsp Garlic, minced
- 6 sprig Thyme, fresh
- 2 Bay leaf
- 3 cup Potato, peeled, 1/2-inch cubes (about 1 1/4 pounds)
- 2 cup Heavy cream
- 1/4 tsp Black pepper, freshly ground
- Salt
- 6 tbsp Unsalted butter, cold, in 1 1/2-teaspoon pieces, for garnish
- 1/4 cup Parsley, leaves, minced
- 1/4 cup Chives, or green onions, finely chopped
Directions
- Bring 2 cups water to a boil in a large stockpot. Add the clams, cover and cook 5 minutes. Stir, cover and cook 5 to 10 minutes more, until most are open.
- Move the clams to a bowl and strain the broth twice through a fine sieve to remove the sand. You want about 6 cups; add water if needed. Shuck the clams and chop into 1/2-inch pieces.
- Cook the bacon in a large heavy pot until crisp; pour off all but 2 tablespoons fat. Add the butter, onions and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook until thoroughly wilted, about 3 minutes, without browning.
- Add the potatoes and clam broth, bring to a boil, then cover and simmer 20 to 30 minutes, until the potatoes are very tender and the broth thickens slightly.
- Off the heat, stir in the clams and cream and season. Let stand, covered, 1 hour.
- Reheat slowly over low heat without boiling. Serve garnished with a pat or two of butter, parsley and chives.