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New England Clam Chowder (Emeril Lagasse) Recipe

New England Clam Chowder (Emeril Lagasse) Recipe

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New England Clam Chowder (Emeril Lagasse)

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Ingredients:

Serving

10 lb small quahogs or large cherrystone clams , scrubbed and rinsed, open clams discarded
6 slices bacon , cut crosswise into 1/2-inch strips
4 tbsp unsalted butter
2 medium leeks, white and light green parts only , halved lengthwise and thinly sliced crosswise (2 1/2 to 3 cups)
1 cup finely chopped onions
1 cup finely chopped celery
2 tsp minced garlic
6 sprigs fresh thyme
2 bay leaves
2 lb potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
2 cups heavy cream
1/2 tsp freshly ground black pepper
1 1/4 tsp salt , or to taste
6 tbsp cold unsalted butter, cut into half -tbsp pieces
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives or green onions

Directions:

In a large stockpot bring 3 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.
Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 8 cups of clam broth. If not, add enough water to bring the volume up to 8 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.
Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tablespoons. Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.). Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream, and season with the pepper and the salt to taste.
Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2364.93 Kcal (9901 kJ)
Calories from fat	850.75 Kcal
		% Daily Value*
Total Fat	94.53g	145%
Cholesterol	1253.3mg	418%
Sodium	2460.96mg	103%
Potassium	1184.66mg	25%
Total Carbs	142.35g	47%
Sugars	13.96g	56%
Dietary Fiber	9.76g	39%
Protein	240.61g	481%
Vitamin C	23.9mg	40%
Vitamin A	2.6mg	87%
Iron	70.7mg	393%
Calcium	1256.2mg	126%

Amount Per 100 g
Calories	144.17 Kcal (604 kJ)
Calories from fat	51.86 Kcal
		% Daily Value*
Total Fat	5.76g	145%
Cholesterol	76.4mg	418%
Sodium	150.02mg	103%
Potassium	72.22mg	25%
Total Carbs	8.68g	47%
Sugars	0.85g	56%
Dietary Fiber	0.6g	39%
Protein	14.67g	481%
Vitamin C	1.5mg	40%
Vitamin A	0.2mg	87%
Iron	4.3mg	393%
Calcium	76.6mg	126%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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