Fall River Clam Chowder

Recipe Ingredients

1/2 cup	73g / 2.6oz	Diced bacon - (abt 4 oz)
1 cup	146g / 5.1oz	Chopped leeks, white part only
2 cups	292g / 10oz	Peeled, 1/2" diced potatoes
1 cup	237ml	Water
3 cups	711ml	Half-and-half
1 lb	454g / 16oz	Chopped clams
		Salt - to taste
		Freshly-ground white pepper - to taste
1/2 cup	31g / 1.1oz	Shaved green onions
		Bayou Blast - {Emeril's Creole Seasoning} - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2256 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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