Clams with leeks gratin chowder | Soups and creams recipe

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