Legal Seafoods New England Clam Chowder Recipes

LEGAL SEAFOOD'S CLAM CHOWDER RECIPE

Steps:

• Clean the clams and place them in a large pot along with the garlic and water. Steam the clams until they open (about 6 to 10 minutes, depending upon their size).
• Drain and shell the clams, reserving the broth in a bowl.
• 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, stirring frequently for about 6 minutes, or until cooked through but not browned.
• Stir in the flour and cook while stirring continuously 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. Recipe Source: "Legal Seafoods Cookbook" by George Berkowitz, Jane Doerfer (Doubleday). Reprinted with permission.

NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside., Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.

LEGAL SEAFOOD'S NEW ENGLAND CLAM CHOWDER

Steps:

• 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.

NEW ENGLAND CLAM CHOWDER

Steps:

• Place diced bacon in large saucepan with the butter. Cook on medium heat until almost crisp; add onions, and cook 5 minutes. When onions are translucent, stir in water, clam juice and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered until the liquid has reduced by half. Potatoes should be fork tender. Pour in half-and-half and simmer for a further 5 minutes. Adjust seasoning and add chopped clams just before serving, (otherwise clams will be tough). Garnish with crackers and chopped chives.

JIM'S NEW ENGLAND CLAM CHOWDER

Steps:

• Dice the salt pork into small cubes.
• I usually slice it into a grid while it is still attached to the skin, then slice across the skin where it attaches to the fat and the cubes pop off easily.
• Sauté the salt pork in a large 5 quart non stick sauce pan.
• When the cubes are golden brown strain them from the rendered fat onto a paper bag to drain.
• Save 4 tablespoons of the liquid fat from the salt pork,then wipe out the sauce pan with a paper towel.
• Put the fat back in the sauce pan.
• Dice the large onion into small pieces.
• Slice the 3 ribs of celery lengthwise then dice it into small pieces.
• Place the diced onion and celery into the heated pork fat and sauté until the onions are opaque and the celery is a bit soft.
• Pour the entire can of clams (broth and all) into the onion/celery mixture and bring to a simmer.
• Place the rosemary into the clam broth mixture.
• Peel the Maine potatoes OR scrub the red bliss potatoes.
• Then cut them into 3/4-inch cubes--I like them a bit chunky--and soak them in cold water for about five minutes.
• Take the stick of butter and melt it in a small sauce pan.
• Add the 3 tablespoons of flour to the melted butter and stir until well blended.
• Drain the potatoes and place them into the clam mixture, simmer until al dente.
• Next, pour the 2 cups of milk into the simmering clam broth mixture and bring back to a simmer.
• Lastly, swirl the butter/flour roux into the chowder and simmer for about 10 more minutes until the chowder thickens.
• Remove the rosemary and serve this chowder in big bowls with oyster crackers and the pieces of golden brown pork fat, salt and pepper to taste.
• NOTE: I don't like my chowder too thick so you may have to adjust the butter/flour mixture.
• You may skip the butter and use a low-fat margarine.
• You may also substitute skim milk too (or skip the milk altogether, this is called Point Judith/Rhode Island style!).
• You may even skip the whole pork fat thing for a healthier recipe.
• This chowder is so hearty that it stands up well to "healthier alternative" substitutions.