Use a concentrated mussel base, which is found in the soup aisle, or frozen broth for fish broth. Dear Tracy: The Legal Sea Foods restaurant chain, which provided this recipe, sells 700 gallons of chowder every week, so we know it`s popular. The recipe contained a caveat: “Don`t try to skimp on reducing the amount of clams or cream, because soup will never taste as tasty as ours.” Stir in reserved clams, salted pigs` nests and light cream. Heat the soup until it reaches the desired temperature. 4 pounds of small scallops, about 1 2/3 cups cooked and chopped Recipe source: “Legal Seafoods Cookbook” by George Berkowitz, Jane Doerfer (Doubleday). Reproduced with kind permission. Brush mussels well under cold running water. Put in a large saucepan with garlic and water. Steam shells only until opened, about 6 to 10 minutes, depending on their size.
Drain and peel the mussels, reserve the broth (there should be about 4 cups). The secret is the simmering that makes clams tender Light cream, mussel meat, fish broth (water, pollock, salt), potatoes, onions, contains 2% or less of: wheat flour, butter (cream, salt), vegetable base (carrots, onions, celery, salt, sugar, maltodextrin, corn oil, yeast extract, natural flavors, potato starch), mussel broth powder (mussel broth, maltodextrin), lard, Worcestershire sauce (distilled white vinegar, molasses, water, sugar, onions, anchovies, salt, garlic, cloves, tamarind extract, natural flavours, chilli extract), garlic, sugar, modified food starch, pepperoni sauce (distilled vinegar, red pepper, salt), nisin preparation and spices. Dear SOS: During my vacation in New England, I ordered a bowl of clam chowder. Like everything I`ve tried, the soup was excellent. Can you get a prescription? Add the reserved mussel broth and fish broth and whisk to remove the pieces of flour. Clean the clams and place them in a large saucepan with the garlic and water. Steam the clams until they open (about 6 to 10 minutes, depending on size). Bring the liquid to a boil, add the potatoes, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Stir in reserved clams, pork crunch and cream. Heat soup until hot. If desired, serve in large soup bowls with oyster crackers.
Hob: Remove the chowder from the container and pour it into a heavy saucepan. Simmer hot (165°F) over medium heat, stirring occasionally. Microwave: Remove the container from the outer shell and remove the film from the container. Place the container on a microwave-proof plate and cover it loosely with microwaveable plastic wrap or paper towel. Heat over high heat for about 5-6 minutes or until completely hot (165°F), stir the soup halfway through the heating process. Microwave time may vary, adjust accordingly. Fry the pork in a large saucepan over medium heat until crispy. Remove cracks and set aside. Add the onions and fry over medium heat, stirring frequently in the fat until cooked through, but not golden, about 6 minutes.
Stir in flour and cook, stirring frequently, for 3 minutes. Add the reserved mussel broth and fish broth and whisk to remove the pieces of flour. Drain and peel the clams and store the broth in a bowl. Crush the mussel meat and set aside. Strain the mussel broth through a coffee filter or cheesecloth and set aside. Legal Seafood is a popular restaurant chain on the East Coast and they make a fantastic clam chowder. If you are a fan of this delicious and renowned dish, you will be happy to know that it can be easily prepared at home. Like most clam chowder, Legal Seafood`s recipe includes small scallops, garlic, onions, potatoes and cream. However, there is one secret ingredient that sets it apart from all other chowder recipes.
The key to this characteristic taste is nothing more than a little salted pork and the crackling that is created during rendering. If you experience any of the following issues, you are entitled to a refund or credit: damaged/missing items, poor replacement, late arrival, or unprofessional service. Serve in large soup bowls with oyster crackers on the side. 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 flour and cook, stirring continuously, for 3 minutes. Cook the onions slowly in the fat and stir frequently for about 6 minutes or until cooked but not golden brown. In 1950, my father George opened a fish market in Cambridge, MA. Since then, my family has dedicated itself to selling only the best seafood from the “top of the catch.” For decades, we have operated our restaurants with an unwavering commitment to quality and freshness. And now we honor our heritage by providing legal seafood for you at home.
I think you will taste the difference.Roger Berkowitz, owner In a large heavy saucepan, slowly clean the salted pork. Remove the crackling and set aside. Contains: milk, fish (pollock, anchovies) and wheat. May contain crustaceans. Just like in the restaurant only less brochy. Next time, I`ll omit at least half of the potatoes and add another cup of broth.