*  Exported from  MasterCook  *

                       Legal Sea Foods Clam Chowder

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Seafood                          Soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      quarts        littleneck clams (about 1-2/3 cups cooked -- 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 1/2-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. 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. 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.

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NOTES : Recipe from: The Legal Sea Foods Cookbook Simply perfect recipes
from  Boston's favorite seafood restaurant By George Berkowitz and Jane
Doerfer $15.95 I think our clam chowder is the best in the business -- and the  public
certainly agrees. We sell about seven hundred gallons  of clam chowder each
week at our restaurants and take-out  counters. The reason for its
popularity is simple. We use only  the best ingredients and plenty of them.
Don't try and  economize by cutting back on the amount of clams or cream
because the chowder will never taste as flavorful as ours. 


============================================================
Date: Sunday, 15-Dec-96 10:42 PM

From: Madams                   \ Internet:    (madams@phoenix.net)
To:   Timothy A. Lunchuck      \ Internet:    (mastercook@listserv.sierra.com)

Subject: Bean soup

I am tired and I am not sure why but I cannot import this recipe. Help.

Kathy

Thanks to all those who responded to my confusion on how