We went clamming again and limited out! That was fun. In the end, I had quite a few clams to work with. I decided to make clam chowder. The last time we caught clams, and we fried them, they were quite tough. Very chewy, in fact. This time, I decided to mince them up in my mini-chop and see if that would help. It did. The chowder came out great.
Here’s what I did:
6 potatoes, chopped
1/4 white onion, diced
1 cup 1/2 and 1/2
1 cup milk
20 clams, cleaned and minced (about 3/4-1 cup clams)
salt and pepper to taste
Put the potatoes and onions in a large pot. Add salt and pepper to taste. Start with a good sprinkle of pepper and about 1 teaspoon salt. Put about 3/4-1 inch water in the bottom and cover. Steam the potatoes and onions until tender, about 20 minutes. (Start on high until it boils, and then turn down and simmer)
Add minced clams and cook for about 3 minutes. Add milk and 1/2 and 1/2. Turn on low. Warm milk and 1/2 and 1/2 until nice and warm, but do not boil once the dairy products are added. Taste and add more salt and pepper if needed. Put a pat of butter on top right before serving, if desired.
You can tweak this recipe according to what you have. It is VERY forgiving. If you want it runnier, add more milk. If you want more potatoes, use more. If you have canned clams, use those instead, along with the juice that is in the can(s). If you have milk, but not 1/2 and 1/2, use all milk. For a lower-fat version, use skim milk. If you do that, you may need to thicken it a bit with a small amount of flour. The way I thickened this was steaming the potatoes with a small amount of water. The potato starch was released into the water, and that was enough. If it had been too runny, I would have used a small amount of sweet rice flour, since I am gluten-free.
The way I did it, it made about 6 servings. It was great.