• 4 diced bacon slices
  • 15 ml (1 tbsp) olive oil
  • 250 g package (3 cups) Les Cultures de Chez Nous sliced leeks
  • 2 chopped garlic cloves
  • 45 ml (3 tbsp) all purpose flour
  • 2 240 ml cans (8 1/2 oz) clam juice
  • 250 ml (1 cup) water
  • 2 large potatoes, peeled and diced.
  • 2 142 g cans (5 oz) clams
  • 250 ml (1 cup) 15% cooking cream
  • Salt and pepper
  • 4 slices country style bread, toasted
  • 190 ml (3/4 cup) grated Emmental cheese
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  • In a large casserole, brown the bacon until it is crispy. Remove the bacon and set aside on absorbent paper towels.
  • In the same casserole, tenderize the garlic and leeks in the bacon fat until translucent. Salt and pepper. Sprinkle on the flour and cook for 1 minute while stirring.
  • Add the clam juice, continue stirring and bring to a boil.
  • Add the water and potatoes and bring to a boil. Simmer for 20 minutes or until the potatoes are tender. Add the clams and cream and continue cooking for 2 to 3 minutes. Adjust the seasoning and add the bacon.
  • Preheat the broil element in the oven.
  • Pour the chowder into 4 bowls, place a slice of bread on each and garnish with cheese then brown under broil until golden.

Chef's notes