Best 4 Legal Seafood Clam Chowder Bjs Recipes
"Legal Seafood Clam Chowder BJs" is a delightful seafood dish that combines the classic flavors of New England clam chowder with the unique twist of Legal Sea Foods, a renowned seafood restaurant chain. This rich and creamy soup, inspired by the iconic Legal Sea Foods restaurant in Boston, Massachusetts, is made with a flavorful broth, tender clams, savory vegetables, and a hint of sherry, creating a hearty and satisfying meal. Whether you're a seafood lover, a chowder enthusiast, or simply seeking a comforting and delicious dish, "Legal Seafood Clam Chowder BJs" is a must-try recipe that will tantalize your taste buds and transport you to the heart of New England's culinary scene.
Let's cook with our 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.
Nutrition Facts : Calories 369 kcal, Carbohydrate 30 g, Cholesterol 78 mg, Fiber 3 g, Protein 20 g, SaturatedFat 9 g, Sodium 1240 mg, Sugar 6 g, Fat 19 g, ServingSize 8 servings, UnsaturatedFat 0 g
LEGAL SEAFOOD'S NEW ENGLAND CLAM CHOWDER
This is a well-known dish from a well-known Boston chain; it was one of my favorites when we lived there, though rich enough that it wasn't exactly my everyday fare. I haven't tried this yet, though; I found it online.
Provided by winkki
Categories Chowders
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 616.7, Fat 22.6, SaturatedFat 9.9, Cholesterol 205, Sodium 812.7, Carbohydrate 35.2, Fiber 2.5, Sugar 2.5, Protein 64.9
LEGAL SEA FOODS LIGHT CLAM CHOWDER RECIPE
Provided by รก-4131
Number Of Ingredients 11
Steps:
- Combine the clams, fish broth, onion,garlic, bay leaf, & thyme in a heavy for quart saucepan over high heat. When the link with boils, reduce the heat to medium low, cover, and simmer for 10 min. At the carrot and potato and cook about 30 min. longer. Season with salt and pepper; stir in the parsley just before serving.
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.
Tips:
- Use fresh clams for the best flavor. If you can't find fresh clams, frozen clams will work, but they won't be as flavorful.
- Don't overcook the clams. They should be cooked just until they are opaque and tender. If you overcook them, they will become tough and rubbery.
- Use a good quality clam juice. The clam juice is what gives the chowder its flavor, so it's important to use a good quality brand.
- Add some vegetables to the chowder. Vegetables like celery, onions, and carrots add flavor and texture to the chowder.
- Season the chowder to taste. Add salt, pepper, and other seasonings to taste until the chowder is flavorful and delicious.
Conclusion:
Legal Sea Foods Clam Chowder is a delicious and hearty soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and flavorful soup, give this recipe a try.
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