Legal's New England Clam Chowder
-----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 ...
Ingredients
- 1cupwater
- 1clovegarlic -- mice
- 2ouncesalt pork -- chop fine
- 2cuponions -- chop
- 3tablespoonall-purpose flour
- 41/2 cups clam broth
- 3cupfish stock
- 11/2 pounds potatoes; peel -- dice
Directions
- 1
WALDINE VAN GEFFEN VGHC42A----- 4 quarts Littleneck clams -- scrub well 1 cup Water 1 clove garlic -- mice 2 ounces Salt pork -- chop fine 2
- 2
peel -- dice 2 cups Light cream Oyster crackers -- opt In a large covered saucepot over med-high heat, heat the water to boiling
- 3
Add the clams and garlic and cook for 6 to 10 minutes, or until the clams have just opened
- 4
Drain the clams, reserving the broth
- 5
Strain the broth through coffee filters or several layers of cheesecloth to remove any traces of grit
- 6
Remove the clams from their shells and chop them finely
- 7
In a large heavy saucepot, cook the salt pork over low heat until the fat is rendered and becomes liquid
- 8
Using a slotted spoon, remove the "cracklings" and reserve them