Legal Seafood's New England Clam Chowder

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READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring water to boil in large covered saucepot.
  • Add the clams and garlic Cook 6-10 min over med-high heat, or until the clams have just opened.
  • Drain clams, reserving the broth.
  • Strain the broth through coffee filters/cheesecloth to remove grit.
  • Remove the clams from their shells, chop 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; cook over med-high heat for 5-7 minutes, til softened but not browned.
  • Add in flour; cook for 3 minutes, stirring constantly.
  • Add the reserved clam broth, the 4-1/2 c.
  • of clam broth and the fish stock; whisk to remove lumps.
  • Bring the liquid to a boil; add potatoes, Reduce heat, simmer for about 15 minutes or until the potatoes are cooked through.
  • Stir in the clams, salt pork and the light cream.
  • Heat chowder to desired temperature.
  • Serve with oyster crackers.
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