Fall River Clam Chowder

Directions

1. 1
   In a soup pot, cook the bacon until crisp; remove and reserve.
2. 2
   To the bacon fat, add the leeks and cook until tender, about 4 minutes.
3. 3
   Add the potatoes and water.
4. 4
   Bring up to a boil, reduce the heat to a simmer and add half-and-half.
5. 5
   Cook until the potatoes are tender, about 20 minutes.
6. 6
   Add the clams and bacon and continue cooking for 3 minutes.
7. 7
   Season with salt and white pepper.
8. 8
   Garnish with shaved green onions and Creole seasoning, if desired.