New England Clam Chowder

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Not to step on anyones toes....Having been born and raised on Nantucket Island and having learned how to make Quahog Chowder in my grandmother's kitchen ,I really must protest.....Chowder is the easiest thing in the world to make, it shouldn't be filled with extraneous stuff....made properly it contains, salt pork, quahogs, potatoes and onions, ....the trick to thickening it right is using an old fashio grinder, (I love my cuisinart but it just won't grind up the potatoes right, because the starch from the potatoes is the thickening agent in this chowder You cut the salt pork in to cubes, and render until it is crispy, and set it aside, grind equal amounts of Quahogs, Potatoes and Onions, Saute the ingredients in the pork fat until done...add the crispy pork cubes.....When you want to serve THEN you add the cream and salt and pepper.....I have met others challenges many times and believe me the simpliest is the best...try it

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My Dad (92 is a born and bred MA man. He was watching Emeril one day and saw him make this chowder. He said he could taste it by the time Emeril was done and would I make him some. So, I whipped up a batch and he loved it. Then my brother in law dropped by, smelled it cooking and ate a bowl. He said it was the best he had ever had.
It's cold and rainy today and guess what's cooking. Clam chowder.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The bacon is left in the pot to cook with the leeks, onions and celery. The recipe says only to pour off the excess grease leaving 2TB..not to remove the bacon. Hope this helps answer your question.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Don't have a review but was wondering from everyone that made it, how thick is it? Real New England Clam Chowder is real thick and that's what I'm looking for. I want to make it for Valentine's Day.
Thanks

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The list of ingredients says 6 slices bacon, and you use the bacon grease, but is that all you use the bacon for? Just the grease? I just used it for garnish....just wondered if that's what you were suppose to do with it? This is the second recipe of Emeril's I've made that had an ingredient listed, but never told you to add it to the dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for our Traditional Christmas Eve Dinner. I thought having a chowder added to all our fish dinners would be a great treat. I made it tonight and the aroma was just wonderful. My husband and I had a bowl to try and thought it was wonderful addition. I read the other comments and stuck to the recipe. The leeks were a must. I used Yukon yellow potatoes and left the skins on. Great and easy. Super delicious recipe Emeril and thanks again for everyone's suggestions. This is definitely a keeper. Fran

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My dad's family came from Maine and he always made Clam Chowder for our family. He used finely diced salt pork, not bacon and butter and never used flour to thicken (Mainites always thickened it with little chowder crackers. He used homogenized milk and never used garlic. I doubt any early New Englander used garlic in their chowder, but he did saute chopped onions in the salt pork fat until soft. My comments ? I saute the salt pork, add the onions and cook until soft, then add 1/4 cup of flour to make a roux (my dad did not add flour The rest of the recipe is o.k. (some use thyme, my dad did not use thyme or bay leaf, except the last paragraph. The chowder's flavor does improve if it is allowed to sit awhile at room temperature, but DO NOT COVER THE POT ! One time, I did because I was delivering it hot, to a friend about 20 minutes from our home. Another 20 minutes passed before she removed the cover and it smelled like spoiled clams !!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Me and lovey made this recipe just because it was cold out...the best idea! We read a few reviews that stated the leeks were important, and that is TOTALLY true. We also used four cans of clams instead of fresh ones. (Much more affordable for a young family. We also used more potatoes to make it heartier, mushing some up as suggested.Amazing for someone you want to feel romantic with and be close too. Yum Yum. Thanks Emeril!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made this soup several times and it is always a winner. I use the baby yukon gold potatoes and leave the skin on. I also use half of the cream and leave out the last 6 T butter and it is still delicious. I make it with the clams we have dug up ourselves. Thanks, Emeril!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for a friends 50th birthday party and it was devoured! Excellent! Like the other reviewers, I think the 1 hour "marrying" time is essential! Don't judge the taste til your hour is up! Only problem is, once you taste it, you may not want to share!!!