Legal Seafood Clam Chowder Recipe

Bowl of clam chowder
Rusty Hill / Getty Images
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 8 servings
Ratings (12)

If you love this restaurant's clam chowder, it is easy to make at home with fresh littleneck , garlic, onions, potatoes, and cream. The secret flavor ingredient is salt pork.

What You'll Need

  • 4 quarts littleneck clams (about 1-2/3 cups cooked and chopped)
  • 1 clove garlic (chopped)
  • 1 cup water
  • 2 ounces salt pork (finely chopped)
  • 2 cups chopped onions
  • 3 Tablespoons flour
  • 1 1/2 pounds potatoes (peeled and diced into 1/2 inch cubes)
  • 4 1/2 cups clam broth
  • 3 cups fish stock
  • 2 cups light cream
  • Optional: oyster crackers

How to Make It

Clean the and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside.

In a large, heavy pot slowly render the salt pork. Remove the cracklings and set them aside.

Slowly cook the onions in the fat for about 6 minutes stirring frequently, or until cooked through but not browned. Stir in the flour and cook, stirring, for 3 minutes. Add the reserved clam broth and fish stock, and whisk to remove any flour lumps. Bring the liquid to boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.

Stir in the reserved clams, salt-pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers on the side.

Recipe Source: Legal Seafoods Cookbook by George Berkowitz, Jane Doerfer (Doubleday)
Reprinted with permission.