If you value this restaurant's clam chowder, you can easily make aware of fresh littleneck clams . garlic clove . onions, taters . and cream. The key flavor component is salt pork.
Ingredients
- 4 quarts littleneck clams (about 1-2/3 cups cooked and chopped)
- 1 clove garlic clove. chopped
- 1 cup water
- 2 ounces salt pork, finely chopped
- 2 cups chopped onions
- 3 Tablespoons flour
- 1-1/2 pounds taters, peeled, and diced into 1/2-inch cubes
- 4-1/2 cups clam broth
- 3 cups fish stock
- 2 cups light cream
- Oyster crackers (optional)
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Preparation
Clean the clams and put these questions large pot combined with the garlic clove and water. Steam the clams just until opened up, about six to ten minutes, based upon their size. Drain and covering the clams, reserving the broth. Mince the clam flesh, and hang aside. Filter the clam broth through either coffee filters or cheesecloth and hang aside.
Inside a large, heavy pot gradually render the salt pork. Take away the cracklings and hang them aside.
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Gradually prepare the onions within the fat for around 6 minutes stirring frequently, or until cooked through although not browned. Stir within the flour and prepare, stirring, for several minutes. Add some reserved clam broth and fish stock. and whisk to get rid of any flour protuberances. Bring the liquid to boil, add some taters . lower heat, and simmer before the taters are cooked through, about fifteen minutes.
Stir within the reserved clams, salt-pork cracklings, and lightweight cream. Heat the chowder until it's the temperature you want. Serve in large soup bowls with oyster crackers quietly.
Yield: 8 servings
Recipe Source: Legal Seafoods Cook book by George Berkowitz, Jane Doerfer (Doubleday)
Reprinted with permission.