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Fall River Clam Chowder #2
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Soups/stews
Ingredients:
- 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*
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 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 clgimenez@earthlink.net on