Post by Shawnee on Nov 4, 2012 23:27:21 GMT -5
Legal's New England Clam Chowder
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Quarts Littleneck clams -- scrub well
1 Cup Water
1 Garlic Clove -- mince
2 Ounces Salt pork -- chop fine
2 Cups Onions -- chop
3 Tablesthingys All-purpose flour
4 1/2 Cups Clam broth
3 Cups Fish stock
1 1/2 Pounds Potatoes; peel -- dice
2 Cups Light cream
Oyster crackers -- opt
In a large covered saucepot over med-high heat, heat the water to boiling.
Add the clams and garlic and cook for 6 to 10 minutes, or until the clams have just opened.
Drain the clams, reserving the broth. Strain the broththrough coffee filters or
several layers of cheesecloth to remove any traces of grit.
Remove the clams from their shells and chop them finely.
In a large heavy saucepot, cook the salt pork over low heat until the fat is rendered
and becomes liquid.
Using a slotted sthingy, remove the "cracklings" and reserve them.
Add the onions to the fat and cook over med-high heat for 5 to 7 minutes,
or until softened but not browned.
Stir in the flour and cook for 3 minutes, stirring constantly.
Add the reserved clam broth, the 4-1/2 c of clam broth and the fish stock,
whisking to remove any lumps. Bring the liquid to a boil, then add the potatoes,
reduce the heat and simmer for about 15 minutes, or until the potatoes are cooked through.
Stir in the clams, salt pork and the light cream.
Heat thechowder until it is the temperature you prefer.
Serve with oyster crackers.
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Quarts Littleneck clams -- scrub well
1 Cup Water
1 Garlic Clove -- mince
2 Ounces Salt pork -- chop fine
2 Cups Onions -- chop
3 Tablesthingys All-purpose flour
4 1/2 Cups Clam broth
3 Cups Fish stock
1 1/2 Pounds Potatoes; peel -- dice
2 Cups Light cream
Oyster crackers -- opt
In a large covered saucepot over med-high heat, heat the water to boiling.
Add the clams and garlic and cook for 6 to 10 minutes, or until the clams have just opened.
Drain the clams, reserving the broth. Strain the broththrough coffee filters or
several layers of cheesecloth to remove any traces of grit.
Remove the clams from their shells and chop them finely.
In a large heavy saucepot, cook the salt pork over low heat until the fat is rendered
and becomes liquid.
Using a slotted sthingy, remove the "cracklings" and reserve them.
Add the onions to the fat and cook over med-high heat for 5 to 7 minutes,
or until softened but not browned.
Stir in the flour and cook for 3 minutes, stirring constantly.
Add the reserved clam broth, the 4-1/2 c of clam broth and the fish stock,
whisking to remove any lumps. Bring the liquid to a boil, then add the potatoes,
reduce the heat and simmer for about 15 minutes, or until the potatoes are cooked through.
Stir in the clams, salt pork and the light cream.
Heat thechowder until it is the temperature you prefer.
Serve with oyster crackers.