Recipe: Fall River Clam Chowder
For 4 Persons
Category: Soups/stews, Clams/musse
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 clgimenez@earthlink.net on
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