Emeril Lagasse: Clam Chowder
Emeril Lagasse starts a chowder with a traditional mirepoix and finishes it with sweet corn, clams and cream at the 2007 Food & Wine Classic in Aspen
Emeril Lagasse: Clam Chowder
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12 responses to “Emeril Lagasse: Clam Chowder”
BAM!
Hi! Ok So because i have seen this same comment on many of the how to make New England Chowder videos i have seen basically stating that its incorrect……So I'm wondering what is the Correct way to make REAL New England Chowdahhh?
he didn't say he was making new england chowder
no forget the flour your a chef… do something else… flour. not good for you. flour is cheating.
I agree – my grandmother had a cousin from Connecticut, and cousin's husband had a delicious recipe for New England Clam Chowdahh! There were no carrots in it … just the potatoes, clams, cream and clam juice. YUM! 🙂
no, you're wrong… roux is essential, and it's even traditional to thicken clam chowders with roux.
i am not wrong, its my opinion, lots of good cooks do not use flour, they just use other ways.since when is white flour good for you. I make a real nice broccoli soup with no flour, or cream.. other than a few stripes of smokie bacon, it good for you.kids love it..
Who cares? It's food. The only opinion that matters is the person who's eating the food. With roux or without, I've done both and either way is tasty. Make it however you like. This is just Emeril's take on it.
Haven't tried chowder from New England but I do know that out here in San Francisco and Santa Cruz has good chowder.
NEVER TRUST A SKINNY COOK!
Ditch the flour Emeril!!!
"However, a warm savory steam from the kitchen served to belie the apparently cheerless prospect before us. But when that smoking chowder came in, the mystery was delightfully explained. Oh! sweet friends, hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuits, and salted pork cut up into little flakes! the whole enriched with butter, and plentifully seasoned with pepper and salt. Our appetites being sharpened by the frosty voyage, and in particular, Queequeg seeing his favourite fishing food before him, and the chowder being surpassingly excellent, we despatched it with great expedition"
Olive oil in clam chowder, Emeril? Gah
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