Chowders - Legal seafood clam chowder recipes

Author: Kurt Brown  

This thick and chunky New England Clam Chowder is a hearty meal that is perfect for a cold winter day. This hearty recipe is simple and flavored with bacon, leeks, potatoes, and onions.

Legal Seafood Style Low Fat Clam Chowder
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
Total time: 120 minutes
Cook time: 90 minutes
Prep time: 30 minutes
Yields: 4 servings
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
  • Calories: 138 calories
  • Fat: 1.3 grams
  • Saturated Fat: 0.1 grams
  • Cholesterol: 43.1 milligrams
  • Sodium: 424.6 milligrams
  • Carbohydrate: 14.7 grams
  • Fiber: 2.2 grams
  • Sugar: 2.6 grams
  • Protein: 16.5 grams
How to cook:
  1. Add onion, clams, clam juice, water, bay leaf and thyme to a large sauce pan.
  2. Bring to a boil over medium high heat, cover, reduce heat to low and simmer for 45 minutes.
  3. Add celery and carrot, simmer covered 25 minutes.
  4. Add potato and garlic, simmer covered 20 minutes.
  5. Remove bay leaf, add salt if needed and a generous amount of black pepper.
  6. Top with parsley and serve.
Notes: New England Clam Chowder & Soup, Legal Sea Foods Marketplace delivers the most authentic New England Clam Chowder and Lobster Bisque available, plus our signature Dinner Rolls.

Legal Sea Foods 32 or 64oz New England Clam Chowder on QVC

Legal Sea Foods 32 or 64oz New England Clam Chowder on QVC. 52 views Mar 22, 2022 Duration: 11:59

Legal Seafood Clam Chowder

MY3 FOODSSubscribe more Duration: 4:31

Legal Sea Foods 32 or 64oz New England Clam Chowder on QVC

Legal Sea Foods 32 or 64oz New England Clam Chowder on QVC. 44 views Jan 25, 2022
Duration: 7:37

Legal seafood clam chowder
The title says it all
Provided by: gamer4
Total time: 90 minutes
Cook time: 90 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 8
  • 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
  • 3 tablespoons Flour
  • 1 1/2 lbs Potatoes ; peeled and in 1/2 in dice
  • 4 cups Clam juice ; I use Snow's
  • 2 cups Light cream
  • 1 1/2 cups Cooked chopped clams ; I use Snow's
  • Calories: 1409 calories
  • Fat: 136.678687515298 g
  • Carbohydrate: 36.9519439641122 g
  • Cholesterol: 476.86209063014 mg
  • 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
How to cook:
  1. 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. 2. Add the onion into the hot pot and sautee slowly strirring often until translucent but NOT browned. This takes about 6 min.
  3. 3. Stir the flour into the onions and cook for about 3 minutes to form the roux.
  4. 4. Add seafood stock and clam juice, whisking to remove any lumps. Bring the stock to the boil and add in the potatoes.
  5. 5. Lower the heat and simmer the potatoes until cooked through. About 15 mins.
  6. 6. Sir in the clams, cornichon and light cream and bring to the temperature you prefer.
  7. Serve in large bowls with oyster crakers or saltines.
Notes: Legal Seafood Clam Chowder, MY3 FOODSSubscribe more Duration: 4:31

Emeril's Boston Clam Chowder Recipe

Emeril's Boston Clam Chowder Recipe
Learn how to make Emeril Lagasse's creamy Boston clam chowder. This hearty recipe is simple and flavored with bacon, leeks, potatoes, and onions.
Provided by: Peggy Trowbridge Filippone
Total time: 65 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 6 to 8 servings
Cuisine: American,Copycat
Number of ingredients: 15
  • 1/2 pound bacon, diced
  • 1 cup chopped leeks (about 1 pound)
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1 carrot, peeled and diced
  • 1 dash salt
  • 1 dash freshly ground black pepper
  • 3 bay leaves
  • 1 tablespoon chopped fresh thyme
  • 1/2 cup all-purpose flour
  • 1 pound white potatoes, peeled and medium-diced
  • 4 cups clam juice
  • 2 cups heavy cream
  • 2 pounds littleneck clams, shucked and chopped
  • 2 tablespoons finely chopped parsley
  • Calories: 609 kcal
  • Carbohydrate: 31 g
  • Cholesterol: 175 mg
  • Fiber: 3 g
  • Protein: 44 g
  • Saturated Fat: 17 g
  • Sodium: 2158 mg
  • Sugar: 5 g
  • Fat: 34 g
  • Serving Size: 6-8 Bowls (6–8 Servings)
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients.
  2. In a heavy stockpot over medium-high heat, render the bacon until crispy (about 8 minutes).
  3. Stir in the leeks, onions, celery, and carrots. Sauté for about 2 minutes or until the vegetables begin to wilt.
  4. Season the vegetables with salt and pepper. Add the bay leaves and thyme.
  5. Stir in the flour and cook for 2 minutes.
  6. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer.
  7. Simmer the mixture until the potatoes are fork tender (about 12 minutes). Add the heavy cream and bring up to a simmer.
  8. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper, if needed.
  9. Scrub each clamshell with a brush to remove any sand and dirt.
  10. Force the clams to purge any sand they might have inside by ​covering them with salt water for a few hours.
  11. To make shucking the clams a little easier, freeze them for about 15 minutes. Then, let them rest at room temperature for a few minutes before trying to open them.
  12. The clam juice (or liquor, as it's often called) can be saved while you're shucking. Simply shuck over a bowl to capture the liquor and use it in the chowder.
Notes: Legal Sea Foods Clam Chowder, 1 c Water · 2 c Onions ; chopped · 4 1/2 c Clam broth · 1 Clove garlic ; chopped · 3 c Fish Stock · 2 c Light cream · Oyster crackers ; (optional) · 4 quarts clams ;

Thick and Chunky New England Clam Chowder

Thick and Chunky New England Clam Chowder
This thick and chunky New England Clam Chowder is a hearty meal that is perfect for a cold winter day.
Provided by: Seasoned Cooks
Total time: 50 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 15
  • 3 strips bacon, cooked and chopped into 1/4 inch dice. You can cook some extra strips to use as garnish.
  • 2 cloves garlic, minced
  • 1 cup onion, diced 1/4 inch
  • 1/2 cup celery, (about 1 rib) diced 1/4 inch
  • 3 cups red potatoes, 1/2 inch dice
  • 2 cans chopped clams, juice reserved (should yield 1 cup of clam juice)
  • Water (enough to cover vegetables after pouring in clam juice)
  • 3 tbsp all-purpose flour
  • 4 tbsp butter (1/2 stick)
  • 2 cups half & half, warmed
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Tabasco sauce
  • Freshly grated nutmeg, to taste
  • Kosher salt and freshly ground black pepper to taste
  • 1 tbsp cornstarch mixed with 1 tbsp water (optional)
How to cook:
  1. Brown the bacon in a Dutch oven or heavy bottomed pot over medium heat.
  2. When bacon is browned, add the garlic and cook until fragrant, about 30 seconds.
  3. Add the onions and celery. Cook until the vegetables are lightly browned and translucent.
  4. Add the clam juice and potatoes to the pot. Then add enough water to just cover the potatoes.
  5. Bring to a boil. Cover, and simmer for 20 minutes until potatoes are fork tender.
  6. Meanwhile, in a separate saucepan, melt the butter over medium heat. Whisk in the flour and continue stirring for about 3 minutes until lightly golden.
  7. Slowly pour in the warmed half & half while constantly stirring. Continue stirring and cooking until it has thickened (see picture in post for reference).
  8. Once your cream base is thickened, use a rubber spatula to transfer it to the pot with the vegetables, and whisk to combine.
  9. Stir in the Worcestershire sauce, Tabasco, nutmeg, kosher salt and freshly ground black pepper.
  10. *(Optional) To thicken the mixture further, make a slurry with the cornstarch and a tablespoon of water. Add this to the pot and stir until combined.
  11. Stir in clams.
  12. Garnish with bacon and parsley, and serve with oyster crackers.
Notes: Legal Sea Foods New England Clam Chowder Reviews 2022, Legal seafood clam chowder is a pretty good store bought clam chowder. It does taste very similar to the chowder that they serve I their restaurants,
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