Best 3 Legal Seafood Clam Chowder Recipes

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.

LEGAL SEAFOOD LIGHT CLAM CHOWDER

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.