Fall river clam chowder
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | 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 | pounds | Chopped clams |
| Salt and pepper | ||
| ½ | cup | Sliced green onions |
| Creole seasoning | ||
Directions
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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