Best 6 Legal Seafood Chowder Retail Recipes

LEGAL SEAFOOD'S CLAM CHOWDER RECIPE

Steps:

• Clean the clams and place them in a large pot along with the garlic and water. Steam the clams until they open (about 6 to 10 minutes, depending upon their size).
• Drain and shell the clams, reserving the broth in a bowl.
• 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, stirring frequently for about 6 minutes, or until cooked through but not browned.
• Stir in the flour and cook while stirring continuously for 3 minutes.
• Add the reserved clam broth and fish stock, and whisk to remove any flour lumps .
• Bring the liquid to a 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.

LEGAL'S INAUGURAL FISH CHOWDER

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.

HOW TO MAKE PRIZE-WINNING SEAFOOD CHOWDER

Steps:

• In a large pot or stock pot, heat butter and oil over medium heat. Add the onions and celery and cook until soft and transparent but not browned, about 5 minutes.
• Stir in the flour, making a roux, then add the broth and the clam nectar. Add the potatoes, carrots, thyme, bay leaf and paprika. Reduce heat to medium, cover, and cook for 15 minutes or until potatoes are tender but not mushy.
• Add the seafood, wine and seasonings, stir gently and cook uncovered for about 10 minutes.
• Gently stir in the cream, being careful not to let to boil after this is added. Remove the bay leaf.
• Garnish with more fresh dill and serve hot.

SEAFOOD CHOWDER

Steps:

• Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
• Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.

LEGAL SEAFOOD'S NEW ENGLAND CLAM CHOWDER

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.

LEGAL SEAFOOD STYLE LOW FAT CLAM CHOWDER

Steps:

• Add onion, clams, clam juice, water, bay leaf and thyme to a large sauce pan.
• Bring to a boil over medium high heat, cover, reduce heat to low and simmer for 45 minutes.
• Add celery and carrot, simmer covered 25 minutes.
• Add potato and garlic, simmer covered 20 minutes.
• Remove bay leaf, add salt if needed and a generous amount of black pepper.
• Top with parsley and serve.