Legal Sea Foods New England Clam Chowder

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Legal Sea Foods New England Clam Chowder
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Book Description

Welcome to New England...a land of stately lighthouses and craggy coastlines; of white church steeples and breathtaking fall leaves; of friendly country stores and romantic old inns; of winding mountain lanes and thriving cities. And from this glorious setting, over 500 recipes have been collected to capture the marvelous cuisine of the New England states of Rhode Island, Connecticut, Vermont, Massachusetts, New Hampshire, and Maine.

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Best of the Best from New England: Selected Recipes from the Favorite Cookbooks of Rhode Island, Connecticut, Massachusetts, Vermont, New Hampshire,

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Date: August 1994

ISBN: 093755250X

Publisher: Quail Ridge Press

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Legal Sea Foods
New England Clam Chowder
Recipe from: Best of the Best from New England
Cookbook Heaven at Recipelink.com

I think our clam chowder is the best in the business--and the public certainly agrees. We sell about 700 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 fiavorful as ours.

Servings: 8

4 quarts littleneck clams (about 1 2/3 cups, cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 tablespoons flour
4 1/2 cups clam broth
3 cups fish stock
1 1/2 pounds potatoes, peeled and diced into 1/2-inch cubes
2 cups 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 6-10 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.

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