Recipe By : The Legal Sea Foods Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 quarts littleneck clams (about 1-2/3 cups cooked —
1 clove garlic — chopped
1 cup water
2 ounces salt pork — finely chopped
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 broth
3 cups Fish Stock
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 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.


4 Responses to “Legal Sea Foods Clam Chowder”

  1. 1 Henry Barth December 2, 2007 at 2:00 pm

    I thought Jews — like the Berkowitz family — didn’t eat pork?

    Their version of clam chowder used to be good — twenty years ago. Now it should be called the Tourist in New England Clam Chowder.

  2. 2 anthony December 2, 2007 at 4:55 pm

    My parents ate a New England Clam Chowder in Legal Seafoods at Boston Airport on their way home to Blighty. Mind you, they were Tourists.

  3. 3 anthony December 2, 2007 at 4:56 pm

    …I forgot to mention that they thoroughly enjoyed it.

  4. 4 Michael Tim February 28, 2009 at 4:51 pm

    I love your site!

    Experiencing a slow PC recently? Fix it now!

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