LEGAL SEAFOOD CLAM CHOWDER RECIPES

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.

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.