Fall River Clam Chowder

A rich and hearty clam chowder inspired by Emeril Lagasse, perfect for the fall season with a creamy base and chunks of fresh clams.

Ingredients:

• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped leeks
• 1/4 cup chopped garlic
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 quart clam juice
• 4 cups peeled and diced potatoes
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups heavy cream
• 2 cups half-and-half
• 4 cups fresh chopped clams
• 1/4 cup chopped fresh parsley

Instructions:

In a large pot, saut onions, celery, leeks, and garlic in butter until softened

Stir in flour to make a roux, cooking for 2-3 minutes

Gradually whisk in clam juice to avoid lumps

Add potatoes, thyme, bay leaves, salt, and pepper

Simmer until potatoes are tender

Stir in heavy cream, half-and-half, clams, and parsley

Cook until heated through

Remove bay leaves before serving