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Legal Seafood Clam Chowder Recipe

User Rating 3 Star Rating (2 Reviews)


If you love this restaurant's clam chowder, it is easy to make at home with fresh littleneck clams, garlic, onions, potatoes, and cream. The secret flavor ingredient is salt pork.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


  • 4 quarts littleneck clams (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 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 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.

Yield: 8 servings

Recipe Source: Legal Seafoods Cookbook by George Berkowitz, Jane Doerfer (Doubleday)
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 1 out of 5
Legal Seafood Clam Chowder from the Supermarket, Member billinNH

I don't know about the chowder in the restaurants, but I can tell you that they don't use the recipe in the chowder sold in supermarkets. First, it might be better called potato chowder - potatoes being the prime ingredient. Second - the recipe calls for little neck clams. This one was made with quahogs - and big, old ones, at that. I have had squid and octopus that was less chewy. Third - too salty, like many prepared soups. I recommend against buying it.

4 out of 12 people found this helpful.

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