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Fall River Clam Chowder
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    Fall River Clam Chowder

    • 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
    • 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.

      Yield: 4 servings

      From: EMERIL LIVE with Emeril Lagasse. (Show # EE-2256)
      Posted By: Food TV Network
      Post Date: broadcast 10-07-1996

      *BACK TO SOUPS*








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