A staple food for summertime is clam chowder. I remember the first time I tried it out of my mother's bowl at a restaurant when I was five. It was the beginning of a savory friendship. Legal Sea Foods, a legendary seafood chain, prepares an astronomical chowder with a smooth creamy base and filled with chunky clams and potatoes. And now, they have published the recipe in their cookbooks to share with chowderheads everywhere!
Here is the non-condensed version (sorry, had to say it) right here:
Legal Seafood Clam Chowder
Ingredients 4 quarts littleneck clams (about 1-2/3 cups cooked and chopped) 1 clove garlic, chopped 1 cup water 2 ounces salt pork, finely chopped 2 cups chopped onions 3 tablespoons flour 1-1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes 4-1/2 cups clam broth 3 cups fish stock 2 cups light cream Oyster crackers (optional)
Instructions Clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside. In a large, heavy pot slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 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 Fish Stock, and whisk to remove any flour lumps. Bring the liquid to 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.
Serves 8
Recipe from: Legal Seafoods Cookbook by George Berkowitz, Jane Doerfer (Doubleday)
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