Fall River Clam Chowder (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1/2 cup (about 4 ounces) diced bacon |
1 cup chopped leeks (bottom white part only) |
2 cups peeled 1/2-inch diced potatoes |
1 cup water |
3 cups half and half |
1 pound chopped clams |
salt and pepper |
1/2 cup shaved green onions |
creole seasoning |
Directions:
1. In a soup pot, cook the bacon until crisp; remove and reserve. To the bacon fat, add the leeks and cook until tender, about 4 minutes. Add the potatoes and water. Bring up to a boil, reduce the heat to a simmer and add half-and-half. Cook until the potatoes are tender, about 20 minutes. Add the clams and bacon and continue cooking for 3 minutes. Season with salt and white pepper. Garnish with shaved green onions and Creole seasoning, if desired.
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