Legal Seafood Light Clam Chowder Recipes

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LEGAL SEAFOOD LIGHT CLAM CHOWDER



LEGAL SEAFOOD LIGHT CLAM CHOWDER image

Categories     Soup/Stew     Fish     Sauté     Fourth of July     Quick & Easy     Wheat/Gluten-Free     Dinner     Lunch     Summer     Winter     Healthy

Number Of Ingredients 11

1/2 c finely chopped onion
2 c finely chopped fresh clams
3 c fish stock or 2 1/2 c bottled clam juice mixed with 1/2 c water
1 bay leaf
1/4 tsp dried thyme
1 c finely chopped celery
3/4 c finely chopped carrot
1 c diced potatoes (1/4" dice)
1 clove garlic, finely chopped
salt & freshly ground black pepper, to tastes
1 T chopped fresh parsley

Steps:

  • 1. In large saucepan, combine the onion, clams, fish stock or clam juice & water, bay leaf, & thyme. Bring to a boil, lower the heat, cover, & simmer for 45 min. 2. Add the celery & carrot, re-cover, & continue cooking for 25 min. 3. Add the potatoes & garlic, re-cover, & continue cooking for 20 minutes (total cooking time is 90 min) 4. Taste for salt...theclam juice may have added sufficient saltiness....and add some salt if necessary. Remove the bay leaf, add plenty of pepper, sprinkle with parsley & serve at once.

LEGAL SEA FOODS LIGHT CLAM CHOWDER RECIPE



Legal Sea foods light clam chowder Recipe image

Provided by á-4131

Number Of Ingredients 11

2 cups chopped fresh clams.
4 cups fish broth.
One small onion, finely chopped (to yield 1/2 cup)
one medium-size clove garlic
one bay leaf
1/4 teaspoon dried thyme leaves
one large carrot, finely diced
one medium-size yellow boiling potato, such as Yukon gold, peeled and finely diced
salt
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley leaves

Steps:

  • Combine the clams, fish broth, onion,garlic, bay leaf, & thyme in a heavy for quart saucepan over high heat. When the link with boils, reduce the heat to medium low, cover, and simmer for 10 min. At the carrot and potato and cook about 30 min. longer. Season with salt and pepper; stir in the parsley just before serving.

LEGAL SEAFOOD STYLE LOW FAT CLAM CHOWDER



Legal Seafood Style Low Fat Clam Chowder image

No butter, milk or cream! The long simmering time gives this version it's intense flavor. I cut this recipe out of the Boston Globe in April 1989, about a year and a half after it was first added to the menu.

Provided by Lorac

Categories     Chowders

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup finely chopped onion
2 cups chopped clams (fresh or frozen)
2 1/2 cups bottled clam juice
1/2 cup water
1 bay leaf
1/4 teaspoon dried thyme
1 cup finely chopped celery
3/4 cup finely chopped carrot
1 cup potato, diced 1/4 inch
1 garlic clove, minced
salt & freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Add onion, clams, clam juice, water, bay leaf and thyme to a large sauce pan.
  • Bring to a boil over medium high heat, cover, reduce heat to low and simmer for 45 minutes.
  • Add celery and carrot, simmer covered 25 minutes.
  • Add potato and garlic, simmer covered 20 minutes.
  • Remove bay leaf, add salt if needed and a generous amount of black pepper.
  • Top with parsley and serve.

LEGAL SEAFOOD'S NEW ENGLAND CLAM CHOWDER



Legal Seafood's New England Clam Chowder image

This is a well-known dish from a well-known Boston chain; it was one of my favorites when we lived there, though rich enough that it wasn't exactly my everyday fare. I haven't tried this yet, though; I found it online.

Provided by winkki

Categories     Chowders

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

4 quarts littleneck clams, well-scrubbed
1 cup water
1 clove garlic, minced
2 ounces salt pork, finely chopped
2 cups onions, chopped
3 tablespoons all-purpose flour
4 1/2 cups clam broth
3 cups fish stock
1 1/2 lbs potatoes, peeled and diced
2 cups light cream
oyster crackers (optional)

Steps:

  • Bring water to boil in large covered saucepot.
  • Add the clams and garlic Cook 6-10 min over med-high heat, or until the clams have just opened.
  • Drain clams, reserving the broth.
  • Strain the broth through coffee filters/cheesecloth to remove grit.
  • Remove the clams from their shells, chop finely.
  • In a large heavy saucepot, cook the salt pork over low heat until the fat is rendered and becomes liquid.
  • Using a slotted spoon, remove the"cracklings" and reserve them.
  • Add the onions to the fat; cook over med-high heat for 5-7 minutes, til softened but not browned.
  • Add in flour; cook for 3 minutes, stirring constantly.
  • Add the reserved clam broth, the 4-1/2 c.
  • of clam broth and the fish stock; whisk to remove lumps.
  • Bring the liquid to a boil; add potatoes, Reduce heat, simmer for about 15 minutes or until the potatoes are cooked through.
  • Stir in the clams, salt pork and the light cream.
  • Heat chowder to desired temperature.
  • Serve with oyster crackers.

Nutrition Facts : Calories 616.7, Fat 22.6, SaturatedFat 9.9, Cholesterol 205, Sodium 812.7, Carbohydrate 35.2, Fiber 2.5, Sugar 2.5, Protein 64.9

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