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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

Corn Chowder

Recipe courtesy of Tyler Florence

Seafood Chowder

Recipe courtesy of Ina Garten

Linguini with Clam Sauce

Recipe courtesy of Rachael Ray

Linguine with Clam Sauce

Recipe courtesy of Ree Drummond

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Sweet Potato and Corn Chowder

Recipe courtesy of Geoffrey Zakarian

Linguini with White Clam Sauce

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories