*  Exported from  MasterCook  *
                        Legal Sea Foods Clam Chowder
 Recipe By     : The Legal Sea Foods Cookbook
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Seafood                          Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      quarts        littleneck clams (about 1-2/3 cups cooked --
    1      clove         garlic -- chopped
    1      cup           water
    2      ounces        salt pork -- finely chopped
    2      cups          chopped onions
    3      tablespoons   flour
    1 1/2  pounds        potatoes -- peeled, and diced
                         into 1/2-inch cubes
    4 1/2  cups          clam broth
    3      cups          Fish Stock
    2      cups          light cream
                         Oyster crackers (optional)
 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,
 upon their size. Drain and shell the  clams, reserving the broth. Mince
 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
 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 a
 boil, add the potatoes, lower the heat, and simmer until the  potatoes
 cooked through, about 15 minutes.
 Stir in the reserved clams, salt-pork cracklings, and light  cream. Heat
 chowder until it is the temperature you  prefer. Serve in large soup
 with oyster crackers on the  side.
 Serves 8.
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 NOTES : Recipe from: The Legal Sea Foods Cookbook Simply perfect recipes
 from  Boston’s favorite seafood restaurant By George Berkowitz and Jane
 Doerfer $15.95 
 I think our clam chowder is the best in the business -- and the  public
 certainly agrees. We sell about seven hundred gallons  of clam chowder
 week at our restaurants and take-out  counters. The reason for its
 popularity is simple. We use only  the best ingredients and plenty of
 Don't try and  economize by cutting back on the amount of clams or cream
 because the chowder will never taste as flavorful as ours.