Legal Seafood Clam Chowder
- 4 quarts littleneck clams (about 1-2/3 cups cooked and chopped)
clove garlic, chopped
- 1 cup water
- 2 ounces salt pork, finely
- 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
- 3 cups Fish Stock
- 2 cups light cream
- Oyster crackers
- 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.
Recipe serves 8.
This recipe is courtesy of Helen and is a close clone recipe.
Close Clone Recipes