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The Milk House

Analaine’s Home Cooking: Clam Chowder PDF Print E-mail
Columns - Analaine's Home Cooking
Tuesday, 23 December 2008 02:46

Our friends, Rich and Sandi Candland, lived on the Oregon Coast. One summer they invited us over for a weekend to go clam-diggin’. That’s been over 30 years ago, and yet, I remember it like it was last week.

They had checked the tides so that we would be on the beach at the most optimum time for success. We bought a new clam shovel for the event and gave each of the kids a plastic bucket in which to keep their stash.

Once you saw the bubble in the sand, you made a mad dash for it, jabbed the shovel down, then quickly reached your arm in to retrieve the clam. You had to be fast, or it would get away.

After a couple of hours, we had had enough and took our treasure back to the house. Then began the gruesome task of cleaning them. What an experience! For supper that night, Sandi made a steaming pot of clam chowder which we devoured with hot french bread.

I regret to say that some spoonfuls contained a bit of gritty sand. Clam chowder is still one of our family favorites, but in the years since then, I have opted to buy them in the can. As for our clam shovel? We managed to give it away.

Clam Chowder
2 cans (6 1/2 oz.) clams - 1 minced, 1 chopped
2 c. finely chopped potatoes
1 c. finely chopped onions
1 c. finely chopped celery (include some leaves)
1 t. salt
2 or 3 cut-up bacon strips
1/2 c. butter (or less)
3/4 c. fl our 1 quart whole milk (or half & half)
2 c. whipping cream (or 1, if using half & half)
1 t. finely chopped f resh parsley

Drain juice from clams and pour over veggies in a 6 qt. saucepan. Add salt and just enough water to barely cover.

Simmer until potatoes are tender (about 15 min.) Fry bacon on medium heat. Add butter and fl our to make a roux. Add milk and cream. Stir until thickened.

Add white sauce to veggies and clams. Heat through. Season to taste. Serve piping hot with just a dab of butter, a sprinkle of parsley, and a dash of paprika. Serves 6-8.  PD

 

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