Ingredients
- 1/2 cup (about 4 ounces) diced bacon
- 1 cup chopped leeks (bottom white part only)
- 2 cups peeled 1/2-inch diced potatoes
- 1 cup water
- 3 cups half and half
- 1 pound chopped clams
- Salt and pepper
- 1/2 cup shaved green onions
- Creole seasoning
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.
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By dt101_6036376
Brea, CA
on February 27, 2007
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Just our taste... I would use heavy cream. I would put celery next time also. I just used 2 cans of minced clams with their juice, and 2 cans of diced potatoes.
By debdean_3465595
Waldoboro, ME
on January 14, 2007
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I made this recipe using fresh Maine steamed clams and it was fantastic. I used Old Bay Seasoning instead of the Creole seasoning and it was great. The leeks added a really nice sweet flavor that worked extremely well with the smoky bacon.
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