Saturday, April 19, 2008

Clam Chowder

Clam Chowder
From: kaiwik

For this you want a nice batch of steamer clams. Scrub your clams and make certain they are alive. Put them in a pot with a bit of water, and steam them until they are all open. This won't take long. Remove the clams, saving the steaming water. Remove the clams from their shells, discard the shells and remove the necks from the clams, the stomachs too, if they are large enough for then to be gooshy. Set aside.

In a pot you need to fry up some bacon which has been cut into medium to smallish chunks, along with a diced onion. When the bacon is crisp and the onions are translucent, they are done. Add some diced carrot and add the steaming water and add more water untill the bacon, onions and carrots are covered. Simmer until the carrots are tender. Add the clams just until they are heated through, if you like this is the time to also add some chopped fresh parsley, if you are lucky enough some patruus'kaaq* are good in this too. Now ladle the chowder into bowls and provide cream/milk/canned milk for everyone to add to their taste.

(If you have enough urriitaqt , put them in a large bowl and pour a kettle of boiling water over them. When the shells turn from black to turquoise blue they are cooked. Maybe takes a minute or two. Drain the water and run your thumb between the meat and the shell, and then run you thumb between the meat and the stomach, discard the stomach. Grind up the meat and use it instead of clams in the chowder recipe. Chunks of halibut or salmon may also be used in the chowder instead of clams.)

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