Legal Seafood Clam Chowder Recipe
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Ingredients : Legal Seafood Clam Chowder Recipe
4 qt littleneck clams (about 1-2/3 cups
and chopped)
1 clove garlic, chopped
1 cup water
2 oz salt pork, finely chopped
2 cup chopped onions
3 tbsp flour
1 1/2 lb potatoes, peeled, and diced
into 1/2-inch cubes
4 1/2 cup clam broth
3 cup Fish Stock
2 cup 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
- Posted To RecipeLu By Karen KCody14947@aol.com 8/12/98
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Per Serving (excluding unknown items): 2437 Calories; 157g Fat (59.7%
calories from fat); 42g Protein; 196g Carbohydrate; 19g Dietary Fiber;
446mg Cholesterol; 4086mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1/2
Lean Meat; 5 Vegetable; 28 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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