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
A Message from our Provider:
“No one has been misunderstood like God”