Legal Sea Foods Clam Chowder
4 quarts littleneck clams (about 1-2/3 cups cooked -- chopped 1 clove garlic -- chopped 1 cup water 2 ounces salt pork -- finely chopped 2 cups chopped onions 3 tablespoons flour
Ingredients
- 4quarts littleneck clams (about 1-2/3 cups cooked
- 1cupwater
- 2ouncesalt pork -- finely chopped
- 2cupchopped onions
- 3tablespoonflour
- 11/2 pounds potatoes -- peeled, and diced
- 3cupfish stock
- 2cuplight cream
Directions
- 1
4 quarts littleneck clams (about 1-2/3 cups cooked -- chopped 1 clove garlic -- chopped 1 cup water 2 ounces salt pork -- finely chopped 2 c
- 2
Steam the clams just until opened, about 6 to 10 minutes, depending upon their size
- 3
Drain and shell the clams, reserving the broth
- 4
Mince the clam flesh, and set aside
- 5
Filter the clam broth either through coffee filters or cheesecloth and set aside
- 6
In a large, heavy pot slowly render the salt pork
- 7
Remove the cracklings and set them aside
- 8
Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned