From Reagan To Obama: Traditional Inauguration Chowder Fit For A President

Ever since Ronald Reagan took office in 1981, Legal Sea Foods' New England Clam Chowder has been part of every Presidential Inauguration.

This year, the Boston-based restaurant group will once again have its famed chowder on the menu during the inauguration festivities of President-elect Barack Obama. Rich Vellante, executive chef of Legal Sea Foods will be here to cook the New England Clam Chowder.

For more information, visit www.legalseafoods.com.

RECIPE, PICTURE AND VIDEO AFTER THE JUMP...

Clam Chowder
Ingredients
4 qt. Littleneck clams
1 Garlic clove, chopped
2 oz. Salt pork, finely chopped
2 Large onions, chopped (about 2 cups)
3 tbsp. Unlbeached all-purpose flour
4 1/2 c. Clam broth
3 c. Fish stock
1 1/2 lbs. Potatoes, peeled and diced into 1/2-inch cubes
2 c. Light cream
Oyster crackers (optional)

Directions
1. Clean the clams and place them in a large pot along with the garlic and 1 cup water. Steam the clams just until they open, 6 to 8 minutes, depending upon their size. Drain the clams, reserving the broth. Let cool slightly. Mince the clam flesh and set aside. You should have about 1 2/3 cups chopped clams. Filter the clam broth through either coffee filters or cheese cloth; set aside.

2. In a large, heavy pot, slowly render the salt pork. Remove the cracklings with a slotted spoon and set them aside. Slowly cook the onions in the fat for about 10 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 the fish stock, and whisk to remove any flour lumps. Bring liquid to a boil, add potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.

3. Stir in the reserved clams, salk pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowl with oyster crackers on the side, if desired.