Legal Sea Foods' Clam Chowder has been served at every Presidential Inauguration since 1981. Stop into the restaurant to give it a taste or make your own batch at home!
Ingredients for 8 servings:
4 quarts little-neck clams
1 garlic clove, chopped
2 oz salt pork, finely chopped
2 onions (about 2 cups)
3 T unbleached, all-purpose flour
4 ½ cups clam broth
3 cups fish stock
1 ½ lb potatoes, peeled and diced into ½-inch cubes
2 cups light cream
Oyster Crackers (optional)
4 ½ cups clam broth
3 cups fish stock
1 ½ lb potatoes, peeled and diced into ½-inch cubes
2 cups light cream
Oyster Crackers (optional)
Preparation Method:
- Place clean clams in a large pot along with garlic and 1 cup water. Steam the clams just until they open, 6-8 minutes, depending on their size. Drain the clams, reserving the broth. Let cool slightly.
- Mince the clam flesh and set aside. You should have about 1 2/3 cups chopped clams.
- Filter the clam broth through either coffee filters or cheese cloth; set aside.
- In a large, heavy pot, slowly render the salt pork. Remove the cracklings with a slotted spoon and set them aside.
- Slowly cook the onions in the fat for about 10 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 the 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, if desired.
Chef’s Tip:
- Purchase the best-quality clam broth you can find. It’s the foundation of the finished soup.
- Make sure the clams you purchase are tightly closed and have no odor.
- Fully render the bacon fat. That step will really develop the flavor.
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