Foraging for Clams is a great way to spend some time outdoors with family and friends. Sometimes the tide, the weather, and some good luck grace your experience. Last weekend was one of those times.
We had a friend visiting and wanted to share some of the "local" experience. I checked the tide charts and it looked like we needed to be in place just prior to dawn. My sister made us a fabulous breakfast, sans toast, then we were on our way...
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Servings: 6 to 8 servings
2 to 3 pounds little neck clams, washed
3 cups water, divided
2 slices bacon, cut into 1/4 inch pieces
1/2 yellow onion, diced
1 tbl butter
2 tbl flour
1 1/2 pounds russett potatoes, peeled, and cut into 1/4 inch cubes
1 cup milk
1 cup cream
Salt and freshly ground black pepper to taste
Fresh chopped parsley and oyster crackers to garnish
- Place washed clams in a large soup pot and add 1 cup of water. Bring to a boil over high heat. Cover tightly, and cook for a couple minutes, until the clams open. Remove the clams to a bowl and reserve. Strain the cooking liquid and reserve.
- In large saucepan, over medium heat, cook the bacon in the butter until almost crisp.
- Reduce the heat to medium-low, and add the onions. Sauté until soft and translucent, about 5 minutes. Add the flour and cook, stirring, for 2 minutes. Whisk in 2 cups of cold water and the reserved clam juice, slowly at first. Bring back to a simmer and add the potatoes. Cover and cook for 20 minutes, or until the potatoes are tender.
- While the potatoes are simmering, dice up the clams.
- Stir in the clams, milk, and cream. Reduce heat to low, and cook until just heated through. Do not boil.
- Taste and season with salt and freshly ground black pepper as needed.
- Serve hot. Garnish with parsley and oyster crackers.
Here is the link to the classic New England Clam Chowder recipe that provided the inspiration for this dish.