Meatless Monday brings clam chowder to Green With Renvy this week. I've been digging clams since I was a kid. My first time was on Fire Island, NY, many moons ago. In the cool September air, my Dad taught me the clam "shuffle", twisting back and forth, digging of my heels and then of my toes to search for what was to become a familiar, curved surface. When I graduated to a rake, it took me much longer to get the hang of it, to recognize the difference between the feel of a rock and the tongs of the rake capturing the clam nesting in seaweed. I think I still prefer to use my feet to search for the tasty morsels.
If that isn't one stylish clammer...
Traditional method for opening a clam when eating them right out of the sea or making clams casino. The rusty hammer is key!
Steamed clams ready for the next step, or yummy eaten right out of the shells.
Clam Chowder
12 large clams. We use the large clams because they are tougher, and perfect for chopping in the cuisinart for dips and chowder.
8oz. can V-8 juice
16 oz. can chopped tomatoes or two cups fresh {skin removed}
3 potatoes
1/2 chopped onion
3 chopped carrots
2 stalks celery chopped
1 T. Horseradish
1t. Worcestershire sauce
2bay leaves
3/4 t. Oregano
Dash hot pepper sauce
- Wash clams well, scrubbing the shells and then wash them again. Steam clams in 3/4 c. water. Reserve and strain the water to put in the soup. Discard any clams that have not opened in their shells. Remove clams from shells, discard shells.
- Pulse clams in a food processor until chopped into fairly small chunks. The size is a personal preference.
- Cook onions in 1 T. Olive oil and when they begin to wilt, add the rest of the vegetables and oregano, stir to coat.
- Add the rest of the ingredients , stir well and simmer until the potatoes are cooked through.
We had some leftover fresh corn on hand, and added that at the end before serving. It's good with or without.
Enjoy!
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