Leeks

Clams with leeks gratin chowder

Name: Clams with leeks gratin chowder
Prep time: 50 min
Cook time: 35 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 4 diced bacon slices; 15 ml (1 tablespoon) of olive oil; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 2 chopped garlic cloves; 45 ml (3 tablespoons) of all-purpose flour; 2 cans of 240 ml (1 1/2 oz) of clams juice; 250 ml (1 cup) of water; 2 peeled and diced big potatoes; 2 cans of 142 g (5 oz) of clams; 250 ml (1 cup) of cooking cream; Salt and pepper; 4 old-style roasted slices of bread; 180 ml (3/4 cup) of grated Emmental cheese

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Author: Les Cultures de chez nous

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Preparation 15

Baking 35

Portions 4

Freezing No

Ingredients Preparation

Ingredients

4 diced bacon slices
15 ml (1 tablespoon) of olive oil
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
2 chopped garlic cloves
45 ml (3 tablespoons) of all-purpose flour
2 cans of 240 ml (1 1/2 oz) of clams juice
250 ml (1 cup) of water
2 peeled and diced big potatoes
2 cans of 142 g (5 oz) of clams
250 ml (1 cup) of cooking cream
Salt and pepper
4 old-style roasted slices of bread
180 ml (3/4 cup) of grated Emmental cheese

Preparation

Side-by-side mode

In a large casserole, brown bacon in oil till crispy. Remove bacon with a perforated spoon.
In the same casserole, melt leek and garlic in bacon fats or till it looks translucent. Salt and pepper. Spread flour and bake 1 minute while stirring. Add clams juice and bring to a boil while stirring.
Add water, potatoes and bring to a boil. Simmer for 20 minutes or till potatoes are tender. Add clams, cream and continue baking for 2 to 3 minutes. Rectify seasonings. Add bacon.
Preheat oven grill.
Pour chowder in 4 bowls, set in each bowl a slice of old-style bread and garnish with cheese. Gratin on the grill.