Dear SOS: During my vacation in New England, I ordered a bowl of clam chowder. Like everything I`ve tried, the soup was excellent. Can you get a prescription? Legal Seafood is a popular restaurant chain on the East Coast and they make a fantastic clam chowder. If you are a fan of this delicious and renowned dish, you will be happy to know that it can be easily prepared at home. Try this Legal Sea Foods clam chowder recipe or contribute to your own. Bring the liquid to a boil, add the potatoes, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Stir in reserved clams, pork crunch and cream. Heat soup until hot. If desired, serve in large soup bowls with oyster crackers.
Like most clam chowder, Legal Seafood`s recipe includes small scallops, garlic, onions, potatoes and cream. However, there is one secret ingredient that sets it apart from all other chowder recipes. The key to this characteristic taste is nothing more than a little salted pork and the crackling that is created during rendering. This recipe is courtesy of Helen and is a close clone recipe. Stir in reserved clams, salted pigs` nests and light cream. Heat the soup until it reaches the desired temperature. Clean the clams and place them in a large saucepan with the garlic and water. Steam clams only until opened, depending on the size, about 6 to 10 minutes. Drain and peel the clams and store the broth.
Crush the mussel meat and set aside. Strain the mussel broth through a coffee filter or cheesecloth and set aside. In a large, thick saucepan, slowly salt the pork. Remove the crackling and set aside. Cook the onions slowly in fat for about 6 minutes, stirring frequently, or until cooked through, but not golden brown. Stir in flour and cook, stirring frequently, for 3 minutes. Add the reserved mussel broth and fish broth and whisk to remove the pieces of flour. 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 reserved clams, salted pork crackers and light cream. Heat the soup until it reaches the desired temperature.
Serve in large soup bowls with oyster crackers on the side. Sleeps 8. NOTES: Recipe from: The Legal Sea Foods Cookbook Simply Perfect Recipes from Boston`s Most Popular Seafood Restaurant By George Berkowitz and Jane Doerfer $15.95 I think our clam chowder is the best in the industry – and the public certainly agrees. We sell approximately seven hundred gallons of clam chowder each week at our restaurants and takeout counters. The reason for its popularity is simple. We use only the best ingredients and many of them. Don`t try to skimp on reducing the amount of clams or cream, as soup will never taste as tasty as ours. Recipe by: The Legal Sea Foods Cookbook Posted on MC-Recipe Digest V1 #750 by hister@juno.com (Iris E.
Dunaway) on Aug 19, 1997 Dear Tracy: The Legal Sea Foods restaurant chain that provided this recipe sells 700 gallons of chowder every week, so we know it`s popular. The recipe contained a caveat: « Don`t try to skimp on reducing the amount of clams or cream, because soup will never taste as tasty as ours. » Drain and peel the clams and store the broth in a bowl. In a large, thick saucepan, slowly salt the pork. Remove the crackling and set aside. Crush the mussel meat and set aside. Strain the mussel broth through a coffee filter or cheesecloth and set aside. Stir in flour and cook, stirring continuously, for 3 minutes. Serve in large soup bowls with oyster crackers on the side. Just like in the restaurant only less brochy. Next time, I`ll omit at least half of the potatoes and add another cup of broth.
Bring the liquid to a boil, add the potatoes, lower the heat and simmer until the potatoes are cooked through (about 15 minutes). Add the reserved mussel broth and fish broth and whisk to remove the pieces of flour. Cook the onions slowly in the fat and stir frequently for about 6 minutes or until cooked but not golden brown. Use a concentrated mussel base, which is found in the soup aisle, or frozen broth for fish broth. 4 pounds of small neck shells, about 1 2/3 cups of cooked and chopped scrub mussels well under cold running water. Put in a large saucepan with garlic and water. Steam shells only until opened, about 6 to 10 minutes, depending on their size. Drain and peel the mussels, reserve the broth (there should be about 4 cups). The secret is the quiver that makes clams tender Source of recipe: « Legal Seafoods Cookbook » by George Berkowitz, Jane Doerfer (Doubleday). Reproduced with kind permission. Clean the clams and place them in a large saucepan with the garlic and water.
Steam the clams until they open (about 6 to 10 minutes, depending on size). Fry the pork in a large saucepan over medium heat until crispy.