Legal Seafood's New England Clam Chowder

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 quarts littleneck clams, well-scrubbed
• 1 cup water
• 1 clove garlic, minced
• 2 ounces salt lamb, finely chopped
• 2 cups onions, chopped
• 3 tablespoons all-purpose flour
• 4 1/2 cups clam broth
• 3 cups fish stock
• 1 1/2 lbs potatoes, peeled and diced
• 2 cups light cream
• oyster crackers (optional)

Recipe

• 1 bring water to boil in large covered saucepot.
• 2 add the clams and garlic cook 6-10 min over med-high heat, or until the clams have just opened.
• 3 drain clams, reserving the broth.
• 4 strain the broth through coffee filters/cheesecloth to remove grit.
• 5 remove the clams from their shells, chop finely.
• 6 in a large heavy saucepot, cook the salt lamb over low heat until the fat is rendered and becomes liquid.
• 7 using a slotted spoon, remove the"cracklings" and reserve them.
• 8 add the onions to the fat; cook over med-high heat for 5-7 minutes, til softened but not browned.
• 9 add in flour; cook for 3 minutes, stirring constantly.
• 10 add the reserved clam broth, the 4-1/2 c.
• 11 of clam broth and the fish stock; whisk to remove lumps.
• 12 bring the liquid to a boil; add potatoes, reduce heat, simmer for about 15 minutes or until the potatoes are cooked through.
• 13 stir in the clams, salt lamb and the light cream.
• 14 heat chowder to desired temperature.
• 15 serve with oyster crackers.