Fall River Clam Chowder

1. 1

   In a soup pot, cook the bacon until crisp; remove and reserve.

2. 2

   To the bacon fat, add the leeks and cook until tender, about 4 minutes.

3. 3

   Add the potatoes and water.

4. 4

   Bring up to a boil, reduce the heat to a simmer and add half-and-half.

5. 5

   Cook until the potatoes are tender, about 20 minutes.

6. 6

   Add the clams and bacon and continue cooking for 3 minutes.

7. 7

   Season with salt and white pepper.

8. 8

   Garnish with shaved green onions and Creole seasoning, if desired.

No additional tips available.