Legal Seafood Clam Chowder
Source of Recipe
CopyKat Recipes-Copykat.com
List of Ingredients
- 4 quarts littleneck clams (about 1 2/3 cups cooked and chopped)
- 1 clove chopped garlic
- 1 cup water
- 2 ounces salt pork, finely chopped
- 2 cups chopped onions
- 3 tablespoon flour
- 3 cups fish stock
- 1 1/2 pound potatoes, peeled and diced into 1/2 inch cubes
- 2 cups light cream
Instructions
- Clean clams and place in a large pot with garlic and water.
- Steam the clams just until opened, about 6 to 10 minutes.
- 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 crackling and set aside.
- Slowly cook the onions in the fat for about 6 minutes, stirring frequently.
- 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 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 utnil it is the temperature you like.
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