Legal Seafood Clam Chowder
- 4 quarts littleneck clams (about 1 2/3 cups cooked and chopped)
- 1 clove garlic, chopped
- 1 cup water
- 2 ounces salt pork, finely chopped
- 2 cups chopped onions
- 3 tablespoons flour
- 1 1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes
- 4 1/2 cups clam broth
- 3 cups fish stock
- 2 cups light cream
- Oyster crackers (optional)
- Clean the clams and place them in a large pot along with the garlic and water.
Steam the clams just until opened, about 6 to 10 minutes, depending upon their
size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and
- Filter the clam broth either through coffee filters or cheesecloth and set aside.
- In a large, heavy pot slowly render the salt pork. Remove the cracklings and
set them aside.
- Slowly cook the onions in the fat for about 6 minutes, stirring
frequently, or until cooked through but not browned.
- Stir in the flour and cook,
stirring, for 3 minutes. Add the reserved clam broth and fish stock, and whisk to
remove any flour lumps. Bring the liquid to a boil, add the potatoes, lower the
heat, and simmer until the potatoes are cooked through, about 15 minutes.
- Stir in the reserved clams, salt-pork cracklings and light cream. Heat the chowder
until it is the temperature you prefer.
- Serve in large soup bowls with oyster crackers on the side.
Posted by GayleL at recipegoldmine.com
Source: Legal Seafoods Cookbook - George Berkowitz & Jane Doerfer