LEGAL'S INAUGURAL FISH CHOWDER
Make and share this Legal's Inaugural Fish Chowder recipe from Food.com.
Provided by mermaidmagic
Categories Chowders
Time 1h
Yield 3 Quarts
Number Of Ingredients 11
Steps:
- Heat the butter in a large saucepan until softened.
- Add the onions, carrots, and garlic and sauté.
- Stir frequently, about 5 minutes.
- Remove from heat and slowly stir in the flour.
- Return to the heat, and cook, stirring, for about 4 minutes.
- Meanwhile, begin heating the stock in a large pot.
- Whisk the stock into the flour mixture.
- Bring the stock to a boil, whisking constantly, then reduce the heat, and simmer for 10 minutes.
- Add the fish and simmer about 10 minutes longer.
- Stir in the cream and cheese.
- Simmer until the cheese melts, about 5 to 8 minutes.
- (You won't distinguish the cheese as such; it is incorporated into the chowder.) Reheat the chowder slowly so the cream doesn't boil.
Nutrition Facts : Calories 1593.6, Fat 80.4, SaturatedFat 45.3, Cholesterol 545.5, Sodium 2375, Carbohydrate 38.5, Fiber 3.6, Sugar 7.7, Protein 172.4
LEGAL SEAFOOD'S NEW ENGLAND CLAM CHOWDER
This is a well-known dish from a well-known Boston chain; it was one of my favorites when we lived there, though rich enough that it wasn't exactly my everyday fare. I haven't tried this yet, though; I found it online.
Provided by winkki
Categories Chowders
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 616.7, Fat 22.6, SaturatedFat 9.9, Cholesterol 205, Sodium 812.7, Carbohydrate 35.2, Fiber 2.5, Sugar 2.5, Protein 64.9
MISO FISH CHOWDER
This twist on New England clam chowder features a lighter broth that gets its depth from caramelized miso and smoky bacon, and its briny seafood flavor from bottled clam juice. New potatoes are in season during summer months and have tender, thin skins, but peeled Yukon Golds are a great alternative. To ensure flaky, tender fish, it is gently poached in the broth during the last five minutes of cooking. For a meatless chowder, simply omit the bacon and add a few pinches of smoked paprika in its place.
Provided by Kay Chun
Categories dinner, weekday, weeknight, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large Dutch oven, heat oil over medium. Add bacon and cook, stirring occasionally, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Add butter, leek and celery to the pot, and season with salt and pepper. Cook, stirring occasionally, until tender, about 3 minutes. Add miso and cook, stirring and mashing with a spoon, until well incorporated and caramelized, 2 to 3 minutes. Add clam juice, potatoes, thyme sprig and 2 cups of water, and bring to a boil over high, stirring to lift up any browned bits on the bottom of the pot. Cover, reduce heat to medium and cook until potatoes are tender, about 15 minutes.
- Stir in cream and half of the scallions, and bring to a gentle simmer. Season fish with salt and add to pot. Gently poach until it is just cooked through and flaky, about 5 minutes. Season with salt and pepper, and discard thyme sprig.
- Divide chowder in bowls and garnish with the crispy bacon and remaining scallions. Serve with crusty bread or oyster crackers.
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