Fall river clam chowder

Yield: 4 servings

Measure Ingredient
½ cup (about 4 ounces) diced bacon
1 cup Chopped leeks (bottom white
\N \N Part only)
2 cups Peeled 1/2-inch diced
\N \N Potatoes
1 cup Water
3 cups Half and half
1 pounds Chopped clams
\N \N Salt and pepper
½ cup Sliced green onions
\N \N Creole seasoning

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 green onions and Creole seasoning, if desired.

Yield: 4 servings


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