Legal seafood clam chowder
The title says it all
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
winter
fall
soup
main dish
white meat free
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains dairy
- 2 cups light cream
- 3 tablespoons flour
- 1 quart seafood stock i use kitchen basics
- 2 ounces salt pork cubed very small to render into cornichons (cracklings).
- 2 cups chopped onion 1/4 in dice
- 1 1/2 lbs potatoes peeled and in 1/2 in dice
- 4 cups clam juice i use snow's
- 1 1/2 cups cooked chopped clams i use snow's
- Carbohydrate 36.9519439641122 g
- Cholesterol 476.86209063014 mg
- Fat 136.678687515298 g
- Fiber 2.64599046304878 g
- Protein 15.4877833978177 g
- Saturated Fat 83.5884517197395 g
- Serving Size 1 1 Serving (786g)
- Sodium 878.459022408924 mg
- Sugar 34.3059535010635 g
- Trans Fat 7.30543010246521 g
- Calories 1409 calories
1. In a large heavy pot, think cast iron, render the salt pork. Remove the cornichon and set aside to drain on paper towels. 2. Add the onion into the hot pot and sautee slowly strirring often until translucent but NOT browned. This takes about 6 min. 3. Stir the flour into the onions and cook for about 3 minutes to form the roux. 4. Add seafood stock and clam juice, whisking to remove any lumps. Bring the stock to the boil and add in the potatoes. 5. Lower the heat and simmer the potatoes until cooked through. About 15 mins. 6. Sir in the clams, cornichon and light cream and bring to the temperature you prefer. Serve in large bowls with oyster crakers or saltines.
