Recipe courtesy of Emeril Lagasse
Episode: Chowders
50 min
10 min
40 min
4 servings


  • 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.

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