Fall River Clam Chowder

• 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

1. In a soup pot, cook the bacon until crisp; remove and reserve.
2. To the bacon fat, add the leeks and cook until tender, about 4 minutes.
3. Add the potatoes and water.
4. Bring up to a boil, reduce the heat to a simmer and add half-and-half.
5. Cook until the potatoes are tender, about 20 minutes.
6. Add the clams and bacon and continue cooking for 3 minutes.
7. Season with salt and white pepper.
8. Garnish with shaved green onions and Creole seasoning, if desired.

bacon, leeks, potatoes, water, clams, salt, shaved green onions, seasoning

Taken from www.foodnetwork.com/recipes/emeril-lagasse/fall-river-clam-chowder-recipe2.html (may not work)