Clams with leeks gratin chowder
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.
