Legal Seafood'S New England Clam Chowder

• 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)

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

littleneck clams, water, clove garlic, salt pork, onions, allpurpose, clam broth, fish stock, potatoes, light cream, oyster crackers

Taken from www.food.com/recipe/legal-seafoods-new-england-clam-chowder-78835 (may not work)