Housekat
The very successful chain Legal Seafoods in Boston sets a high standard for clam chowder. I do not think they've branched out as far as Toronto, unfortunately. There are no tricks or special ingredients in their chowder, but the proportions are perfectly balanced, and with just a little attention yours can be as good as theirs. This recipe serves 8, so adjust it as necessary. You can use bottled clam juice instead of fish stock but it won't be as good. Fish stock is easy to make, though, and much faster than chicken or beef stock, so you're encouraged to make some of your own. -aem
Clam Chowder from Legal Seafoods
4 quarts littleneck clams (this will yield about 1-2/3 cups cooked and chopped) 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 ¸-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, depending upon their size. Drain and shell the clams, reserving the broth. Discard any unopened clams 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. If you use bacon instead of salt pork, do not use maple or other flavored bacon Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned. Stir in the 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 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. (Serves 8)
