| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 5 min |
| Yield: | 4 quarts, 12 servings |
Ingredients
- 6 sprigs fresh thyme
- 2 bay leaves
- 2 pounds potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
- 2 cups heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 teaspoons salt, or to taste
- 6 tablespoons cold unsalted butter, cut into half-tablespoon pieces
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh chives or green onions
- 10 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, open clams discarded
- 6 slices bacon, cut crosswise into 1/2-inch strips
- 4 tablespoons 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 teaspoons minced garlic
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 685 |
| Total Fat | 34 g |
| Saturated Fat | 18 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 60 g |
| Cholesterol | 203 mg |
| Sodium | 2400 mg |
Reviews
Excellent Receipt, I used Half n Half, added 2 more tablespoons of butter to cook instead of putting in extra. Into each bowl. I also added a teaspoon of Dill.
Guests loved it. I used 12 fresh Quahogs plus 2 cans of chopped clams.
Guests loved it. I used 12 fresh Quahogs plus 2 cans of chopped clams.
excellent recipe
I’ve made this recipe several times. I leave out the cream so people can add it if they wish. I just love it. Emeril rocks!
I have used this recipe several times. I use canned clams and bottled juice as well. It makes it so much more simple.
Best New England clam chowder! The only thing I do differently is I use canned clams and bottled clam juice because I don’t have the time to put into dealing with the clams.