Legal Seafood Clam Chowder Recipe (Creamy, Rich & Authentic)

Legal Seafood Clam Chowder Recipe (Creamy, Rich & Authentic)

This Legal Seafood-inspired clam chowder is creamy, hearty, and packed with fresh clams and tender potatoes. It brings the flavors of the East Coast right to your kitchen with a rich broth that’s both comforting and classic.

Ingredients

• 4 dozen littleneck clams (or 3 cups chopped clams, canned or fresh)
• 2 cups bottled clam juice (or reserved juice from fresh clams)
• 4 slices bacon, chopped
• 1 medium onion, finely chopped
• 2 tablespoons all-purpose flour
• 3 cups diced potatoes (Yukon gold or russet)
• 1½ cups half-and-half
• 1 cup heavy cream
• 1 bay leaf
• Salt and black pepper to taste
• Optional: fresh parsley or chives for garnish

Directions

1. If using fresh clams: Scrub and steam them in 2 cups of water until they open. Remove from shells and chop. Strain and reserve the broth.
2. In a large pot, cook the chopped bacon until crispy. Remove and set aside, leaving fat in the pot.
3. Add chopped onion and cook until soft (about 5 minutes).
4. Stir in flour and cook for 1 minute to make a roux.
5. Slowly add clam juice and stir until thickened.
6. Add potatoes and bay leaf. Simmer for 15–20 minutes or until potatoes are tender.
7. Stir in chopped clams, half-and-half, and heavy cream. Simmer gently (do not boil) for 5–10 minutes.
8. Season with salt and pepper to taste.
9. Remove bay leaf and serve hot, garnished with bacon and herbs if desired.