Best 3 Legal Seafood Clam Chowder Recipes
Legal Sea Foods clam chowder is a classic New England dish that has been enjoyed by seafood lovers for decades. This creamy, flavorful soup is made with fresh clams, potatoes, onions, celery, and a variety of herbs and spices. It is typically served with oyster crackers or a side of bread. Legal Sea Foods clam chowder can be found at most grocery stores, but it can also be made at home with a little effort. If you're looking for a delicious and hearty seafood soup, Legal Sea Foods clam chowder is a great choice.
Let's cook with our recipes!
LEGAL SEAFOOD STYLE LOW FAT CLAM CHOWDER
No butter, milk or cream! The long simmering time gives this version it's intense flavor. I cut this recipe out of the Boston Globe in April 1989, about a year and a half after it was first added to the menu.
Provided by Lorac
Categories Chowders
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
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.
LEGAL SEAFOOD LIGHT CLAM CHOWDER
Categories Soup/Stew Fish Sauté Fourth of July Quick & Easy Wheat/Gluten-Free Dinner Lunch Summer Winter Healthy
Number Of Ingredients 11
Steps:
- 1. In large saucepan, combine the onion, clams, fish stock or clam juice & water, bay leaf, & thyme. Bring to a boil, lower the heat, cover, & simmer for 45 min. 2. Add the celery & carrot, re-cover, & continue cooking for 25 min. 3. Add the potatoes & garlic, re-cover, & continue cooking for 20 minutes (total cooking time is 90 min) 4. Taste for salt...theclam juice may have added sufficient saltiness....and add some salt if necessary. Remove the bay leaf, add plenty of pepper, sprinkle with parsley & serve at once.
LEGAL SEAFOOD CLAM CHOWDER
Steps:
- Clean the clams 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 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.
Tips:
- Use fresh clams for the best flavor. Fresh clams have a briny, sweet flavor that canned clams can't match.
- Don't overcook the clams. Overcooked clams become tough and chewy. Cook them just until they open, about 5 minutes.
- Use a good quality clam juice. Clam juice is the base of the chowder, so it's important to use a good quality one. Look for a clam juice that is clear and has a briny flavor.
- Don't be afraid to experiment with different ingredients. There are many different ways to make clam chowder. Feel free to add your own favorite ingredients, such as vegetables, herbs, or spices.
Conclusion:
Clam chowder is a delicious and versatile soup that can be enjoyed by people of all ages. It's perfect for a quick and easy meal or a special occasion. With so many different recipes to choose from, there's sure to be a clam chowder that everyone will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love