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 SEAFOODS CRAB DIP
NOTE ! post review - I use Costco or Trader Joe's canned crabmeat because it is all crab with only a tiny amount of liquid. Oh how I miss Legal Seafoods in Boston ! My most favorite seafood restaurant. I was so happy to find a recipe for this fantastic dip.
Provided by Lorac
Categories Crab
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Combine cream cheese and cream, stirring until smooth.
- Stir in onion, horseradish, Old Bay, Cheddar and chives.
- Add crabmeat with liquid and fold in gently.
- Place in a small baking dish, bake 8-10 minutes or until hot.
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