Best Fall River Clam Chowder Recipes

Fall River Clam Chowder image

Provided by Emeril Lagasse

Time 50m

Yield 4 servings

Number Of Ingredients 9

1/2 cup (about 4 ounces) diced bacon
1 cup chopped leeks (bottom white part only)
2 cups peeled 1/2-inch diced potatoes
1 cup water
3 cups half and half
1 pound chopped clams
Salt and pepper
1/2 cup shaved green onions
Creole seasoning

Steps:

In a soup pot, cook the bacon until crisp; remove and reserve. To the bacon fat, add the leeks and cook until tender, about 4 minutes. Add the potatoes and water. Bring up to a boil, reduce the heat to a simmer and add half-and-half. Cook until the potatoes are tender, about 20 minutes. Add the clams and bacon and continue cooking for 3 minutes. Season with salt and white pepper. Garnish with shaved green onions and Creole seasoning, if desired.

FALL RIVER CLAM CHOWDER image

Yield 6 servings

Number Of Ingredients 14

1/2 pound bacon, medium dice
1 cup chopped leeks (about 1 pound)
1 cup chopped yellow onions
1/2 cup chopped celery
1 carrot, peeled and diced
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 little neck clams, shucked, chopped
2 tablespoons finely chopped parsley
Salt and pepper

Steps:

In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the leeks, onions, celery, and carrots. Saute for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve.