How to Make Clam Chowder...
Friday, August 13, 2010
First, you go gather yourself some clams...
Bring some family along to help with the hard labor...
If you feel so inclined, fill the holes back up with sand...
Carry around a kid or two...
Once you've gathered your limit, take them home, wash them and give them a good soak...
Shuck those clams and De-gut their innards(No pictures of the De-gutting, not a pretty sight) until all you have left is the edible muscle...
Those look yummy right?!
Make Clam chowder using this recipe:
NEW ENGLAND CLAM CHOWDER
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2 dozen lg. chowder clams or 3 (10 1/2 oz.) cans minced clams
1/2 lb. bacon
1 c. chopped onion
3 c. diced, peeled potato
1 tsp. salt
1/4 tsp. pepper
4 c. clam liquid
2 c. cream
2 c. milk
2 tbsp. butter
Paprika
Steam open chowder clams. Strain and reserve liquid. If canned, strain clams and reserve liquid. Fry pork in large pot until golden. Remove pork and reserve. Drain off all but 1/4 cup fat. Add onion and saute 5 minutes. Add potato, salt, pepper and clam liquid. (Add water to clam liquid if amount is less than 4 cups.) Simmer until potato is tender. Add clams, cream, milk and butter. Top with crisp pork and sprinkle with paprika. Makes 3 quarts or 6 servings.
Recipe adapted from Cooks.com
Enjoy the fruits of your labor, one spoonful at a time...
1 comments:
I cannot believe you dug up your own clams! You guys are brave! I think I'll just pick mine up already canned and gutted at the grocery store. You guys have truly become Northwesterners! Ha! Can't wait to try this recipe! When I get the craving we drive out to Newport to eat at the Chowder Bowl. This recipe looks just as good! I keep telling Mark we need to come visit you! Hope you are settling in!
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