LEGAL SEAFOOD'S NEW ENGLAND CLAM CHOWDER
This is a well-known dish from a well-known Boston chain; it was one of my favorites when we lived there, though rich enough that it wasn't exactly my everyday fare. I haven't tried this yet, though; I found it online.
Provided by winkki
Categories Chowders
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring water to boil in large covered saucepot.
- Add the clams and garlic Cook 6-10 min over med-high heat, or until the clams have just opened.
- Drain clams, reserving the broth.
- Strain the broth through coffee filters/cheesecloth to remove grit.
- Remove the clams from their shells, chop finely.
- In a large heavy saucepot, cook the salt pork over low heat until the fat is rendered and becomes liquid.
- Using a slotted spoon, remove the"cracklings" and reserve them.
- Add the onions to the fat; cook over med-high heat for 5-7 minutes, til softened but not browned.
- Add in flour; cook for 3 minutes, stirring constantly.
- Add the reserved clam broth, the 4-1/2 c.
- of clam broth and the fish stock; whisk to remove lumps.
- Bring the liquid to a boil; add potatoes, Reduce heat, simmer for about 15 minutes or until the potatoes are cooked through.
- Stir in the clams, salt pork and the light cream.
- Heat chowder to desired temperature.
- Serve with oyster crackers.
Nutrition Facts : Calories 616.7, Fat 22.6, SaturatedFat 9.9, Cholesterol 205, Sodium 812.7, Carbohydrate 35.2, Fiber 2.5, Sugar 2.5, Protein 64.9
CLAM CHOWDER, LIGHTENED UP
Steps:
- In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
- Add flour and stir 1 to 2 minutes.
- Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
- Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.
- Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.
- Add clams, corn and adjust salt if needed and cook another 5 minutes.
- Serve and garnish with fresh parsley.
Nutrition Facts : ServingSize 1 1/4 cups, Calories 209 kcal, Carbohydrate 23.5 g, Protein 16 g, Fat 6 g, Sodium 209.5 mg, Fiber 2 g, Sugar 6 g
CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington
Provided by Taste of Home
Time 55m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
LEGAL SEA FOODS LIGHT CLAM CHOWDER RECIPE
Provided by á-4131
Number Of Ingredients 11
Steps:
- Combine the clams, fish broth, onion,garlic, bay leaf, & thyme in a heavy for quart saucepan over high heat. When the link with boils, reduce the heat to medium low, cover, and simmer for 10 min. At the carrot and potato and cook about 30 min. longer. Season with salt and pepper; stir in the parsley just before serving.
MY BEST CLAM CHOWDER
A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.
Provided by PIONEERGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
- Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
- Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g
LEGAL'S INAUGURAL FISH CHOWDER
Make and share this Legal's Inaugural Fish Chowder recipe from Food.com.
Provided by mermaidmagic
Categories Chowders
Time 1h
Yield 3 Quarts
Number Of Ingredients 11
Steps:
- Heat the butter in a large saucepan until softened.
- Add the onions, carrots, and garlic and sauté.
- Stir frequently, about 5 minutes.
- Remove from heat and slowly stir in the flour.
- Return to the heat, and cook, stirring, for about 4 minutes.
- Meanwhile, begin heating the stock in a large pot.
- Whisk the stock into the flour mixture.
- Bring the stock to a boil, whisking constantly, then reduce the heat, and simmer for 10 minutes.
- Add the fish and simmer about 10 minutes longer.
- Stir in the cream and cheese.
- Simmer until the cheese melts, about 5 to 8 minutes.
- (You won't distinguish the cheese as such; it is incorporated into the chowder.) Reheat the chowder slowly so the cream doesn't boil.
Nutrition Facts : Calories 1593.6, Fat 80.4, SaturatedFat 45.3, Cholesterol 545.5, Sodium 2375, Carbohydrate 38.5, Fiber 3.6, Sugar 7.7, Protein 172.4
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