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Overal Rating: 7 [?]

Emeril's New Orleans Fish House

 

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3799 Las Vegas Blvd. S., Las Vegas, NV 89109

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Fall River Clam Chowder

Chef Jean Paul Labadie At Emeril's New Orlean's Fish House, Chef Jean Paul Labadie reproduces a classic Emeril's recipe, which was first shared in the book "Emeril's TV Dinners" in 1998.

 
Serves: 10 Vegetarian: No
Preparation Time: 00:40
 Cuisine: Cajun/Creole
Difficulty: Moderate Meal Type: Dinner
Main Ingredient: clams Dish Type: Soup
Main Cooking Method: Simmer Season/Occasion: Any Occasion

Recipe

Ingredients

  • 3/4 lb. bacon, chopped
  • 2 C. chopped leeks (white part only, well washed)
  • 1 C. chopped celery
  • 1 C. chopped carrots
  • to taste salt and pepper
  • 6 bay leaves
  • 3/4 C. bleached, all-purpose flour
  • 8 C. clam juice
  • 1 1/2 lb. Idaho potatoes, peeled and quartered
  • 1 C. fresh sweet corn kernels (from 1 medium-sized ear)
  • 1 C. heavy cream
  • 1/2 C. finely chopped fresh parsley leaves
  • 4 lb. littleneck clams, shucked with liquor reserved
  • as needed, oyster crackers

Directions

In a large stockpot, over medium heat, fry bacon until crisp. Stir in leeks, celery, and carrots, season with salt and pepper, and add bay leaves. Cook, stirring, until vegetables are soft and tender, about 10 minutes. Stir in flour and cook for 10 minutes, stirring occasionally. Add clam juice, potatoes, and corn, season with salt and pepper, reduce the heat to medium-low, and simmer until potatoes are fork tender, about 15 minutes. Add cream, parsley, and clams and their liquor and simmer for 5 minutes. Remove bay leaves. Ladle into soup bowls and serve hot with oyster crackers.