Recipe courtesy of Emeril Lagasse
Fall River Clam Chowder
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- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 546
- Total Fat
- 34 g
- Saturated Fat
- 17 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 28 g
- Cholesterol
- 120 mg
- Sodium
- 1160 mg
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 546
- Total Fat
- 34 g
- Saturated Fat
- 17 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 28 g
- Cholesterol
- 120 mg
- Sodium
- 1160 mg
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.
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