| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soups/stews, Clams/musse | 4 | Servings | ||
INGREDIENTS
| 1/2 | c | Diced bacon -; (abt 4 oz) |
| 1 | c | Chopped leeks; white part only |
| 2 | c | Peeled; 1/2" diced potatoes |
| 1 | c | Water |
| 3 | c | Half-and-half |
| 1 | lb | Chopped clams |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| 1/2 | c | Shaved green onions |
| Bayou Blast {Emeril's Creole Seasoning}; see recipe* |
INSTRUCTIONS
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 Bayou Blast, if desired. This recipe yields 4 servings. Recipe by: Emeril Lagasse Posted to MC-Recipe Digest V1 #963 by clgimenez@earthlink.net on
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