Legal Seafood Clam Chowder
Information
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CategoryAmerican, AppetizersSpecialtyKids, Christmas, Nutritional, Holidays, Thanksgiving, Breakfast, Valentine, Seafood,Tagssoup recipes, macaroni_soup, seafood soupInfoPreparation Time :Cooking Time : Serves : 8 servings |
DescriptionIf you love this restaurant's clam chowder, it is easy to make at home with fresh littleneck clams, garlic, onions, potatoes, and cream. The secret flavor ingredient is salt pork. |
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Preparation
Ingredients4 quarts littleneck clams (about 1-2/3 cups cooked and chopped) |
How Tos & Summary
Cooking Steps
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 set aside. 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.


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