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New England Clam Chowder Recipe

New England Clam Chowder

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2001

Show: The Essence of EmerilEpisode: Clam Chowder

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

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  • on March 29, 2012

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    I've been making this recipe for a long time..It's the best one over all. Unfortunately I tweaked it..I used 5 cans of Snows canned clams, chopped not minced instead. Use half of heavy cream.. Tripled the potatoe serving. I really didnt need the green onions and parsley. It tasted great without it. I used salt pork instead of regular bacon..It tasted so much better. Big difference. I do recommend prep all of your veggies, including potatoes before you start.. It's going to cook quick. I added 15 oz of chicken broth low sodium with the clam juice. I know I over tweaked it but it is my preference and I wouldnt change it.

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  • on January 29, 2012

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    SOOO DELICIOUS! the flavour is spot on but the only downside is its a little thin so i just add a little more cream! also I usually use all of the bacon fat once the bacon is cooked, makes it easier.

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  • on January 22, 2012

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    This is the best clam chowder recipe I've tasted in a long time!

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  • on January 07, 2012

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    Excellent recipe! The thickness was different... some tasters loved it, others said they preferred the thicker chowders. The taste was perfect!

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  • on December 28, 2011

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    This recipe makes for an outstanding clam chowder, and is very authentic in regards to both flavor and consistency. I have noticed in my travels throughout New England that chowders served in the more upscale and other long-established New England restaurants frequented by the locals tend to be on the thinner/brothier side; while those restaurants (and particularly pubs that cater more to the tourists tend to be a bit thicker. Mind you, even the thickest chowders I've had in NE come nowhere close to the gellatinous goo that comes from the can. If that's what you're looking for...just go pick yourself up a can and call it good. If you want this to be a bit thicker, just add a Tbsp or two of flour; easy peesy.

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  • on December 11, 2011

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    I thought this was the best New England clam chowder I've ever made! Thanks Emeril!

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  • on February 21, 2011

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    The taste of this clam chowder was fantastic, by far the best I've ever made! I have to agree with some of the other reviews that the consistency was a little thin. I think a little flour while cooking the vegetables would have done the trick. Overall, a great recipe!

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  • on February 04, 2011

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    Thanks Emeril!! I made this for my mother-in-law and she loved it. Now if that woman likes anything that I make her than it gotta be REALLY good. Thanks agin she think I #1 son-in-law agin. Well maybe for just a little while.

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  • on October 13, 2010

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    I love you Emirel omgsh I made this for my youth group and I live in Connecticut and we love our new england clam chowder and their was only a cup of it left only because everyone was so full it fed around 30 kids it was amazing once it sits in your mouth its like gourmet comfort food you just go ahhhhhhhh and sink in ur sea!

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  • on September 01, 2010

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    I'm a Cape Codder and know my way around chowder recipes and this is one of the best. I like mine a little thicker so I sometimes add a slurry of juice and flour at the end, but I think it's delicous just the way Emeril prepared it. I'm having a party on Labor Day (provided Hurricane Earl doesn't hit land nearby and will be serving this as an appetizer to our clambake. YUM! I can't wait and neither can my guests.

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