Emeril's Boston Clam Chowder Recipe

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 08/25/21
Emeril's Boston Clam Chowder Recipe

The Spruce / Maxwell Cozzi

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
609 Calories
34g Fat
31g Carbs
44g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 609
% Daily Value*
Total Fat 34g 44%
Saturated Fat 17g 87%
Cholesterol 175mg 58%
Sodium 2158mg 94%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 44g
Vitamin C 37mg 184%
Calcium 193mg 15%
Iron 5mg 29%
Potassium 1520mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Creamy Boston clam chowder is a fantastic dish that is a guaranteed crowd pleaser. While there are many variations to choose from, your family will love this recipe from celebrity chef Emeril Lagasse.

This is a hearty clam chowder that is flavored with ​bacon, leeks, onions, and potatoes to kick up the starch quotient. That is the perfect background for the freshly shucked littleneck clams. If you haven't made a clam chowder at home before, don't worry. It's easy to execute and the recipe will pack some star power into your recipe book.

Emeril Lagasse (William Morrow & Co.)

Ingredients

  • 1/2 pound bacon, diced

  • 1 cup chopped leeks (about 1 pound)

  • 1 cup chopped yellow onions

  • 1/2 cup chopped celery

  • 1 carrot, peeled and diced

  • 1 dash salt

  • 1 dash freshly ground black pepper

  • 3 bay leaves

  • 1 tablespoon chopped fresh thyme

  • 1/2 cup all-purpose flour

  • 1 pound white potatoes, peeled and medium-diced

  • 4 cups clam juice

  • 2 cups heavy cream

  • 2 pounds littleneck clams, shucked and chopped

  • 2 tablespoons finely chopped parsley

Steps to Make It

  1. Gather the ingredients.

    Emeril's Boston Clam Chowder Recipe ingredients

    The Spruce / Maxwell Cozzi

  2. In a heavy stockpot over medium-high heat, render the bacon until crispy (about 8 minutes).

    bacon in a Dutch oven

    The Spruce / Maxwell Cozzi

  3. Stir in the leeks, onions, celery, and carrots. Sauté for about 2 minutes or until the vegetables begin to wilt.

    Stir in the leeks, onions, celery, and carrots with the bacon in the Dutch oven

    The Spruce / Maxwell Cozzi

  4. Season the vegetables with salt and pepper. Add the bay leaves and thyme.

    Add the bay leaves and thyme to the vegetables in the Dutch oven

    The Spruce / Maxwell Cozzi

  5. Stir in the flour and cook for 2 minutes.

    vegetables cooking in a Dutch oven

    The Spruce / Maxwell Cozzi

  6. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer.

    add potatoes and clam juice to the vegetables in the Dutch oven

    The Spruce / Maxwell Cozzi

  7. Simmer the mixture until the potatoes are fork tender (about 12 minutes). Add the heavy cream and bring up to a simmer.

    add heavy cream to the vegetable mixture in the Dutch oven

    The Spruce / Maxwell Cozzi

  8. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper, if needed.

    Emeril's Boston Clam Chowder in a Dutch oven

    The Spruce / Maxwell Cozzi

Tip

If you have any leftover chowder, store it in an air-tight container in the refrigerator. Be sure to eat it within a day. With any cooked clam dish, don't freeze it because the clams will get very tough.

Fresh clams really do make the best clam chowder. If you have not worked with them before they can seem intimidating. It's not a difficult process, though, especially if you know a few tricks to preparing fresh clams.

  1. Scrub each clamshell with a brush to remove any sand and dirt.

    Scrub each clamshell with a brush

    The Spruce / Maxwell Cozzi

  2. Force the clams to purge any sand they might have inside by ​covering them with salt water for a few hours.

    clams in bowl of water

    The Spruce / Maxwell Cozzi

  3. To make shucking the clams a little easier, freeze them for about 15 minutes. Then, let them rest at room temperature for a few minutes before trying to open them.

    clams in a bowl

    The Spruce / Maxwell Cozzi

  4. The clam juice (or liquor, as it's often called) can be saved while you're shucking. Simply shuck over a bowl to capture the liquor and use it in the chowder.

    Another option is to look for clams that are already shucked at the seafood counter. It's likely that you'll pay a little more for the convenience, but it might be worth it for a quick meal on a busy weeknight.

    Source: "Emeril's TV Dinners" by Emeril Lagasse (William Morrow & Co.), reprinted with permission.

    shuck clams into a bowl

    The Spruce / Maxwell Cozzi

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