Clam Chowder Recipe by Emeril Lagasse

foodandwine.com

Southern Leisure Life

4 dozen cherrystone clams, scrubbed

4 cups water

2 cups low-sodium chicken broth

7 bacon slices, cut crosswise into ½-inch pieces

2 medium onions, cut into ¼-inch dice

3 carrots, cut into ¼-inch dice

2 celery ribs, cut into ¼-inch dice

2 teaspoons k osher salt, plus more as needed

⅛ teaspoon cayenne pepper

1 bay leaf

½ cup all-purpose flour

3 medium red potatoes (1 ¼ pounds), peeled and cut into ½-inch dice

2 ears of corn, kernels cut from the cobs

1 teaspoon Old Bay Seasoning

1 cup half-and-half

½ cup finely chopped flat-leaf parsley

1 teaspoon Worcestershire sauce

¼ teaspoon hot sauce (preferably Tabasco)

Freshly ground pepper

Directions at foodandwine.com

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