Emeril Lagasse: Clam Chowder

Emeril Lagasse starts a chowder with a traditional mirepoix and finishes it with sweet corn, clams and cream.

Emeril Lagasse starts a chowder with a traditional mirepoix and finishes it with sweet corn, clams and cream at the 2007 Classic in Aspen

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[BLANK_AUDIO] [MUSIC] The key is is that people will argue with you about whether it should be salt pork Or it should be bacon. So either/or, whatever you particularly like. We then begin with onion, and believe it or not, a little carrot. The traditional [UNKNOWN], and celery. We're gonna start now with the vegetables, maybe a couple bay leaves. Certainly we're gonna start the first foundation with a little bit of salt, a little bit of pepper, and we're gonna get this going here. And once that begins to happen we're basically now gonna evaluate how much baking drippings are in there. And after about eight or ten minutes and the vegetables begin to start cooking and we Extracting the first flavor, that foundation. Then we're gonna, then we're simply gonna add flour to make a roux, which is obviously gonna be the thickening, whole thickening bit here. So we don't have any drippings right now, nor do we have any prosciutto bianco. So, We're gonna have to just settle with a little olive oil in here to even out the fat category. Alright now oh we're sizzling. So we want to cook the rue four, five minutes. We're gonna put in this wonderful stock. Now as you know. It will never be at its full thickening power until it comes to a boil. [SOUND] We're going to add the potatoes. Oh yes. And that starch is really going to help us out as well. [BLANK_AUDIO] I thought about it this morning and said maybe some sweet corn would be good in here. Just to kind of sweeten it up a little bit. For me, maybe a little hot sauce. Let it cook in there. [BLANK_AUDIO] Little bit of that Worcestershire sauce. A matter of fact, I wouldn't be doing New Orleans justice if I didn't add a little cayenne. [BLANK_AUDIO] And the potatoes, when they start getting fork tender, you don't really want them to get all mashed up. Are they fork tender? I don't know. All right. Yes, they're fork tender. [LAUGH] [APPLAUSE] So now. [APPLAUSE] Is it cream or no cream? Cream. Is it clams or no clams? Clams. Is it parsley? Yes. [APPLAUSE] [MUSIC] [BLANK_AUDIO]
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Emeril Lagasse: Clam Chowder


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