Fall River Clam Chowder Recipe

Chef de Cuisine Jean Paul Labadie
About: 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. While this is orignally just clams, feel free to add mussels as well and even substitute smoked ham cubes instead of bacon. Make sure the clam shells are clean and free of dirt and sand. Do the same for mussels by removing the "beard" and making sure the sea creatures close when handled. If the mussel or clam doesn't close, there's a good chance it could be dead. Toss them in the garbage if they aren't alive.

Recipe Info

Restaurant: Emeril's New Orleans Fish House | Las Vegas

Servings: 10
Prep Time: 40 minutes
Cuisine: Cajun/Creole
Meal Type: Dinner
Main Ingredient: clams
Dish Type: Soup
Cooking Method: Simmer
Season/Occasion: Any Occasion
Dificulty: Moderate
Vegetarian: No



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.


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

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