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  • Fall River Clam Chowder

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    Fall River Clam Chowder
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. Diced bacon - (abt 4 ounce)
    • 1 c. Minced leeks, white part only
    • 2 c. Peeled, 1/2" diced potatoes
    • 1 c. Water
    • 3 c. Half-and-half
    • 1 lb Minced clams Salt to taste Freshly-grnd white pepper to taste
    • 1/2 c. Shaved green onions Bayou Blast - (Emeril's Creole Seasoning) see * Note

    Directions

    1. In a soup pot, cook the bacon till crisp; remove and reserve. To the bacon fat, add in the leeks and cook till tender, about 4 min. Add in the potatoes and water. Bring up to a boil, reduce the heat to a simmer and add in half-and-half. Cook till the potatoes are tender, about 20 min. Add in the clams and bacon and continue cooking for 3 min. Season with salt and white pepper. Garnish with shaved green onions and Bayou Blast, if you like.
    2. This recipe yields 4 servings.

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