Recipe courtesy of Emeril Lagasse
Episode: Chowders
Save Recipe Print
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings

Ingredients

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 Creole seasoning, if desired.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of Anne Burrell

Corn Chowder

Recipe courtesy of Tyler Florence

Seafood Chowder

Recipe courtesy of Ina Garten

Cheddar Corn Chowder

Recipe courtesy of Ina Garten

New England Fish Chowder

Recipe courtesy of Jasper White

Corn and Potato Chowder

Recipe courtesy of John Stage|Nancy Radke

Browse Reviews By Keyword