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Legal's New England Clam Chowder
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Seafood
Celebrity
Amount Measure Ingredient -- Preparation Method
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-----WALDINE VAN GEFFEN VGHC42A-----
4 quarts Littleneck clams -- scrub well
1 cup Water
1 clove garlic -- mice
2 ounces Salt pork -- chop fine
2 cups Onions -- chop
3 tablespoons All-purpose flour
4 1/2 cups Clam broth
3 cups Fish stock
1 1/2 pounds Potatoes; peel -- dice
2 cups Light cream
Oyster crackers -- opt
In a large covered saucepot over med-high heat, heat the water to boiling.
Add the clams and garlic and cook for 6 to 10 minutes, or until the clams
have just opened. Drain the clams, reserving the broth. Strain the broth
through coffee filters or several layers of cheesecloth to remove any traces
of grit. Remove the clams from their shells and chop them finely. In a large
heavy saucepot, cook the salt pork over low heat until the fat is rendered
and becomes liquid. Using a slotted spoon, remove the "cracklings" and
reserve them. Add the onions to the fat and cook over med-high heat for 5 to
7 minutes, or until softened but not browned. Stir in the flour and cook for
3 minutes, stirring constantly. Add the reserved clam broth, the 4-1/2 c of
clam broth and the fish stock, whisking to remove any lumps. Bring the
liquid to a boil, then add the potatoes, reduce the heat and simmer for
about 15 minutes, or until the potatoes are cooked through. Stir in the
clams, salt pork and the light cream. Heat the chowder until it is the
temperature you prefer. Serve with oyster crackers. Source: Legal Sea Foods,
Cooking with Regis & Kathie Lee.
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