ezRecipe-Zee: Cooking Recipe: How to make Legal Sea Foods Clam Chowder

Legal Sea Foods Clam Chowder

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	November 20, 2008
Calories:
Serves:	8
Prep. Time:	0:00
Category:	Soups / Stews, Fish / Shellfish, Seafood / Shellfish, Copy Cat / Restaurant

Ingredients:

4     quarts        littleneck clams (abt 1 2/3 cups cooked)
1                   garlic clove
1     cup           water
2     ounces        salt pork
2     cups          chopped onions
3     tablespoons   flour
1 1/2 pounds        potatoes
                    diced into 1/2" cubes
4 1/2 cups          clam broth
3     cups          fish Stock
2     cups          light cream
                    Oyster crackers

Directions: one line for each direction. When saved the lines will be numbered.

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.
This recipe yields 8 servings.
Comments: 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.

Nutrition Facts not Available

Rating: ()

Added On: November 20, 2008

* Undocumented, but from the WWW