Legal Sea Foods Clam Chowder

* Exported from MasterCook *

Legal Sea Foods Clam Chowder

Recipe By : The Legal Sea Foods Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Soups

Amount Measure Ingredient -- Preparation Method
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4 quarts littleneck clams (about 1-2/3 cups cooked --
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 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. Serve in large soup
bowls
with oyster crackers on the side.
Serves 8.




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NOTES : Recipe from: The Legal Sea Foods Cookbook Simply perfect recipes
from Boston's favorite seafood restaurant By George Berkowitz and Jane
Doerfer $15.95
I think our clam chowder is the best in the business -- and the public
certainly agrees. We sell about seven hundred gallons of clam chowder
each
week at our restaurants and take-out counters. The reason for its
popularity is simple. We use only the best ingredients and plenty of
them.
Don't try and economize by cutting back on the amount of clams or cream
because the chowder will never taste as flavorful as ours.



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