Legal Seafood's Clam Chowder Recipe
A rich, restaurant-style clam chowder that allows you to recreate a popular seafood restaurant dish at home.
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Instructions
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Clean clams, then place them in a large pot with garlic and water; steam until opened, about 6-10 minutes.
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Drain clams, reserve the broth, then shell and mince the clam flesh; filter the reserved broth.
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In a heavy pot, render salt pork; remove cracklings and set aside.
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Cook onions in the rendered fat for about 6 minutes, until soft but not browned.
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Stir in flour and cook for 3 minutes, stirring constantly.
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Whisk in the reserved clam broth and fish stock, ensuring no flour lumps remain.
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Bring the mixture to a boil, add potatoes, then reduce heat and simmer for about 15 minutes until potatoes are tender.
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Stir in the minced clams, salt pork cracklings, and light cream; heat until desired temperature is reached.
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Serve the chowder in bowls, accompanied by oyster crackers.