Clams with leeks gratin chowder recipe 4076 fbce2654-e146-4b99-b001-331c5d0996ec Crazy Leeks Crazy Leeks 10/8/2019 11:04:00 a.m. 0 0 50 4 Plats principaux Comfort food Soups and creams Leeks
Clams with leeks gratin chowder

Clams with leeks gratin chowder

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15
35
4
No
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.

Clams with leeks gratin chowder

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.

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