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Fall River Clam Chowder #2

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  • 1/2 c Diced bacon -; (abt 4 oz)
  • 1 c Chopped leeks; white part only
  • 2 c Peeled; 1/2" diced potatoes
  • 1 c Water
  • 3 c Half-and-half
  • 1 lb Chopped clams
  • Salt; to taste
  • Freshly-ground white pepper; to taste
  • 1/2 c Shaved green onions
  • Bayou Blast {Emeril's Creole Seasoning}; see recipe*


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 Bayou Blast, if desired.
This recipe yields 4 servings.
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest V1 #963 by on