>From the Recipe Trove website...


Legal Seafood Clam Chowder

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 a 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 
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