Legal's new england clam chowder

 
                      Legal's New England Clam Chowder
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Seafood
                 Celebrity
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WALDINE VAN GEFFEN VGHC42A-----
    4      quarts        Littleneck clams -- scrub well
    1      cup           Water
    1      clove         garlic -- mice
    2      ounces        Salt pork -- chop fine
    2      cups          Onions -- chop
    3      tablespoons   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 broth
 through 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 spoon, 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 the chowder until it is the
 temperature you prefer. Serve with oyster crackers. Source: Legal Sea Foods,
 Cooking with Regis & Kathie Lee.
  
 
 
 
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