Fall River Clam Chowder

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  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 servings
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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


  1. 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.