Alright, now let me tell ya, makin’ a good ol’ clam chowder like the folks at Legal Seafood ain’t that hard, but ya gotta have the right stuff and a bit of patience. This here clam chowder is the kinda creamy, rich soup that warms ya up real nice, and it’s packed with clams, potatoes, and a flavor that just makes ya wanna keep scoopin’ it up.
Ingredients:
- 4 quarts littleneck clams, scrubbed nice and clean
- 1 cup water (ya don’t need much, just enough to steam them clams)
- 1 clove garlic, minced up fine
- 2 ounces salt pork, chopped real small (this here’s the secret to a good chowder)
- 2 cups onions, diced up
- 4 cups fish broth (ya can use clam juice if ya got it, makes it even better!)
- 2 cups heavy cream
- 4 medium potatoes, peeled and cut into little cubes
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (just for some green on top)
Instructions:
First thing, ya wanna start with the clams. Give ’em a good rinse and scrub to get all the sand and grit off – don’t want no crunchy bits in yer chowder, trust me on that. Now, put a big pot on the stove, toss in the clams and add that cup of water. Get it up to a boil, cover it up, and let them clams steam for about 5 minutes or till they open up all nice. Once they’re open, take ’em out and let ’em cool down a bit. Keep the broth they made in the pot; that’s gonna add a lot of flavor!
Once ya can handle them clams, pull the meat outta the shells and chop it up. Not too fine – ya want some hearty bites. Set it aside while we work on the rest.
Now, in a big ol’ pot, throw in that salt pork. Cook it over medium heat till it starts givin’ off fat and gets a bit crispy. This fat is gold, lemme tell ya – gives the chowder that nice, rich flavor. Once the pork’s lookin’ crispy, scoop it out and save it for later, but leave the fat in the pot.
Toss in the onions and garlic into that pork fat, and cook ’em nice and slow till they’re soft and smellin’ real good, about 5 minutes or so. Don’t rush this part; the onions should get soft but not brown. Once they’re ready, add in the fish broth (or clam juice if ya got some), the leftover clam steaming broth, and the bay leaf. Bring it all to a gentle simmer.
Next, throw in them potatoes. Let them simmer in the broth for about 10-15 minutes or till they’re nice and tender. Then, add the chopped clams and let it cook for another few minutes so all them flavors can mix together.
Last step, pour in the heavy cream and give it a good stir. Now, ya don’t wanna boil it once the cream’s in, just keep it warm so it all stays creamy and smooth. Taste it and add salt and pepper as ya like – but go easy on the salt since the clams and pork add plenty already.
Ladle that chowder into bowls, sprinkle some of that crispy pork and fresh parsley on top if ya got it, and there ya go – a bowl of creamy, homemade clam chowder that’ll make ya feel like ya got the sea right there in yer kitchen.
Serving Tips:
Now, if ya really wanna enjoy this, grab yourself a hunk of crusty bread or them oyster crackers, somethin’ to soak up all that creamy goodness. And don’t rush – let it sit for a bit, cause the flavors get even better as it rests. This here chowder’s perfect for a cold night when ya need somethin’ warm and hearty. Enjoy!
Tags：Legal Seafood Clam Chowder, Clam Chowder Recipe, New England Clam Chowder, Seafood Soup, Creamy Clam Chowder
