Clam Chowder, Legal Seafood's

By arthurlemay

Ingredients

• 4 pound clams, littlenecks, washed (about 2 cups cooked)
• 1 clove garlic, minced
• 1 quart water
• 4 ounces bacon, diced
• 2 cups onion, chopped
• 3 tablespoons King Arthur flour
• 1 1/2 pounds potatoes, peeled and cut in 1/2-inch cubes
• 4 1/2 cue clam broth
• 3 cups fish stock
• 2 cups light cream
• Oyster crackers, as required

Details

Servings 8
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Place the clams in a large stockpot along with the garlic and water. Steam the clams just until opened, about 5-7 minutes. Drain and shell the clams, reserving the broth.

Mince the clam flesh and set aside.

Filter the clam broth through coffee filter or cheesecloth. Set aside.

In the same stockpot, render the bacon. Remove and set aside.

Slowly cook the onions in the bacon fat for about 6 minutes, stirring frequently or until cooked through but not browned. Stir in the flour and cook, stirring, for 3-5 minutes. Add the reserved clam broth and fish stock. Whisk to remove any flour lumps. Bring to a boil and add the potatoes. Lower heat to a simmer and cook until the potatoes are cooked through, about 5 minutes.

Stir in the reserved clam flesh, bacon and light cream. Heat the chowder until it is the temperature you desire (do not boil).

Serve in large soup bowls with oyster crackers on the side.