Emeril Lagasse Clam Chowder
Immerse yourself in the rich, briny flavors of the sea with Emeril Lagasse’s Clam Chowder, a comforting classic elevated by a chef’s touch. This hearty chowder combines tender, freshly steamed clams with crispy diced bacon, silky whole milk, and indulgent heavy cream, all thickened to perfection with a roux of butter, onion, celery, and garlic. Diced russet potatoes and fragrant thyme add texture and earthiness, while a touch of fresh parsley brings brightness to each spoonful. Packed with fresh, bracing clam broth, this chowder is a luxurious yet approachable meal that transports you straight to coastal bliss. Perfectly paired with oyster crackers, this creamy clam chowder is hearty enough for a main course and sure to impress at any table. Ready in just under an hour, it’s a must-try for seafood lovers!
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Recipe Information
Ingredients
- 24 pieces Fresh clams (littlenecks or cherrystones)
- 4 cups Water
- 4 slices Thick-cut bacon, diced
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 stalks Celery, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 medium Russet potatoes, peeled and diced
- 1 teaspoon Fresh thyme leaves, chopped
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 cup Oyster crackers (optional, for serving)
Instructions
Scrub and rinse the clams under cold water to remove any dirt or sand. Discard any clams that are cracked or do not close when tapped.
In a large pot, bring 4 cups of water to a boil. Add the clams, cover, and steam for 6-8 minutes or until the clams open. Remove the clams with tongs, reserving the liquid in the pot. Strain the liquid through a fine mesh sieve lined with a cheesecloth to remove any sediment. Set aside 3 cups of the clam broth.
Remove the clams from their shells and chop the meat into small pieces. Set aside.
In a large, heavy pot over medium heat, cook the diced bacon until browned and crispy. Use a slotted spoon to remove the bacon and set it aside on a plate lined with paper towels. Leave about 2 tablespoons of bacon fat in the pot.
Add the butter to the pot with the bacon fat. Once melted, stir in the chopped onion, celery, and garlic. Cook until the vegetables are softened and translucent, about 5 minutes.
Sprinkle the flour over the vegetables and stir well, cooking for 2 minutes to eliminate the raw flour taste.
Slowly whisk in the reserved clam broth, making sure to break up any lumps. Stir in the whole milk and heavy cream until combined.
Add the diced potatoes, thyme, bay leaf, salt, and black pepper to the pot. Bring the mixture to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
Stir in the chopped clams and cooked bacon. Simmer for an additional 5 minutes to heat through.
Remove the bay leaf and adjust the seasoning with additional salt and pepper, if needed.
Ladle the chowder into bowls and garnish with chopped parsley. Serve hot with oyster crackers, if desired.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 5.8 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 249 mg | 19% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 726 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
