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Leeks
Clams with leeks gratin chowder
Author:
Les Cultures de chez nous
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Preparation
15 min.
Baking
35 min.
Portions
4
Freezing
No
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Ingredients
4 diced bacon slices
15 ml (1 tablespoon) of olive oil
1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
2 chopped garlic cloves
45 ml (3 tablespoons) of all-purpose flour
2 can of 240 ml (1 1/2 oz) of clams juice
250 ml (1 cup) of water
2 peeled and diced big potatoes
2 can of 142 g (5 oz) of clams
250 ml (1 cup) of cooking cream
Salt and pepper
4 old-style roasted slices of bread
190 ml (3/4 cup) of grated Emmental cheese
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Preparation
In a large casserole, brown bacon in oil till it gets crispy. Remove bacon with a perforated spoon.
In the same casserole, tender leek and garlic in the bacon fats or till it looks translucent. Salt and pepper. Spread with 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.
Chef's notes
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