| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Seafood, Soups |
8 |
Servings |
INGREDIENTS
| 4 |
qt |
Littleneck clams (about 1-2/3 cups cooked, chopped |
| 1 |
|
Clove garlic; chopped |
| 1 |
c |
Water |
| 2 |
oz |
Salt pork; finely chopped |
| 2 |
c |
Chopped onions |
| 3 |
tb |
Flour |
| 1 1/2 |
lb |
Potatoes; peeled, and diced into 1/2-inch cubes |
| 4 1/2 |
c |
Clam broth |
| 3 |
c |
Fish Stock |
| 2 |
c |
Light cream |
|
|
Oyster crackers (optional) |
INSTRUCTIONS
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.
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.
Recipe by: The Legal Sea Foods Cookbook Posted to MC-Recipe Digest V1 #750
by hister@juno.com (Iris E. Dunaway) on Aug 19, 1997
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