MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fall River Clam Chowder
 Categories: Emeril
      Yield: 4 Servings
 
    1/2 c  Bacon, diced (about 4 ounces)
      1 c  Leeks, chopped (bottom white
           -part only)
      2 c  Potatoes, peeled 1/2" diced
      1 c  Water
      3 c  Half and half
      1 lb Chopped clams
           Salt and pepper
    1/2 c  Green onions, sliced
           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 green onions
  and Creole seasoning, if desired.
  
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