Name: Fall River Clam Chowder
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: american
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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Fall River Clam Chowder

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