Legal Seafoods New England Clam Chowder

I love New England clam chowder.  Every time I go to a restaurant and they have clam chowder, I have to try it.  In all my years living on the east coast and the west coast, I think that Legal Seafood’s New England Clam Chowder is the best.  It is purely potatoes, clams, onions and is not excessively gluey and thick.  Nor does it have celery or herbs that take away from the soup itself.

There are no Legal Seafood restaurants on the west coast, so I found the recipe that was originally published in their recipe book and is on multiple places on the web.  One of the key challenges to making it is 1) finding littleneck clams and 2) making fish stock.  The fish stock recipe calls for pounds and pounds of fish frames.  I wanted to make the recipe actually convenient to make rather than an onerous task.

I found concentrated fish stock online at  It is called: Fumet de Poisson Gold

You can find fish stock concentrate at some gourmet grocery stores, but I couldn’t find the Poisson version at our Whole Foods, so I decided to try this.  I also bought shucked clams and clam juice in place of the little neck clams.  I found the shucked clams ended up too tough, so I’d recommend if you really wanted to make this to go for the littleneck clams.

I also added in the clams too early, so you should only add in the clams when you are ready to heat and serve.  Do not boil or the clams will be tough.



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