Emeril's Boston Clam Chowder Recipe

1. Gather the ingredients.

   

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

   

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

   

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

   

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

   

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

   

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

   

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

   

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.

   

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

   

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.

   

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.