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-> [Exotic, Fish, Seafood, Soups & Stews] -> [Legal sea foods clam chowder Recipe] |
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Legal sea foods clam chowder
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| Artist: |
_ |
| Categories: |
Exotic, Fish, Seafood, Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4
| quart | Littleneck clams (about | | | -1-2/3 cups cooked -- choppe | | 1
| cl | Garlic, chopped | | 1
| cup | Water | | 2
| oz | Salt pork, finely chopped | | 2
| cup | Chopped onions | | 3
| tbsp | Flour | | 1 1/2
| lbs | Potatoes, peeled, and diced | | | Into ?inch cubes | | 4 1/2
| cup | Clam broth | | 3
| cup | Fish stock | | 2
| cup | Light cream | | | Oyster crackers (optional) |
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Procedures:
| 1 | Recipe by: the legal sea foods cookbook clean the clams and place them in a large pot along with the garlic and water. | | 2 | Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. | | 3 | Drain and shell the clams, reserving the broth. | | 4 | Mince the clam flesh, and set aside. | | 5 | Filter the clam broth either through coffee filters or cheesecloth and set aside. | | 6 | In a large, heavy pot slowly render the salt pork. | | 7 | Remove the cracklings and set them aside. | | 8 | Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned. | | 9 | Stir in the flour and cook, stirring, for 3 minutes. | | 10 | Add the reserved clam broth and fish stock, and whisk to remove any flour lumps. | | 11 | Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes. | | 12 | Stir in the reserved clams, salt-pork cracklings, and light cream. | | 13 | Heat the chowder until it is the temperature you prefer. | | 14 | Serve in large soup bowls with oyster crackers on the side. | | 15 | Serves 8. |
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