Legal Seafood's New England Clam Chowder

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“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.”
1hr 20mins

Ingredients Nutrition


  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.

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