Clams with leeks gratin chowder

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 35
Portions 4
Freezing No


  • 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 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
  • 190 ml (3/4 cup) of grated Emmental cheese
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  • 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.

Chef's notes