Fall River Clam Chowder Recipes

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FALL RIVER CLAM CHOWDER



Fall River Clam Chowder image

Provided by Emeril Lagasse

Categories     appetizer

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.

QUICK AND EASY CLAM CHOWDER



Quick and Easy Clam Chowder image

The best ever clam chowder you have ever tasted, and it is easy and fast. You will pass this recipe along to your family and friends. If you like more clams you can always add more. Sometimes I will also cube potatoes and throw them in.

Provided by Deena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 8h10m

Yield 10

Number Of Ingredients 6

1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can New England clam chowder
2 (6.5 ounce) cans minced clams
1 quart half-and-half cream
1 pint heavy whipping cream

Steps:

  • Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
  • Cover, and cook on low for 6 to 8 hours.

Nutrition Facts : Calories 424.6 calories, Carbohydrate 17.6 g, Cholesterol 134.3 mg, Fat 32.5 g, Fiber 0.8 g, Protein 16.1 g, SaturatedFat 19 g, Sodium 739.6 mg, Sugar 2.6 g

EMERIL LAGASSE CLAM CHOWDER



Emeril Lagasse Clam Chowder image

Make and share this Emeril Lagasse Clam Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chowders

Time 1h26m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 lb bacon, diced
1 cup chopped leek
1 cup chopped yellow onion
1/2 cup chopped celery
1 carrot, peeled and diced
3 bay leaves
1 tablespoon chopped fresh thyme
1/2 cup flour
1 lb white potato, peeled and medium diced
4 cups clam juice
2 cups heavy cream
2 lbs littleneck clams, shucked and chopped
2 tablespoons finely chopped parsley
salt and pepper

Steps:

  • In a heavy stock-pot, over medium-high heat, cook the bacon until crisp, about 8 minutes.
  • Stir in the leeks, onion, 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 heavy cream and bring up to a 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.

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