Happy as a Clam
If you want a meal that is as delicious as it is wholesome and traditional, you can't go wrong with a good Cape Cod clam chowder. The problem is, the best way to make a good chowder is to start by digging your own clams like the fellow above. Now for most folks, that's out of the realm of possibility, but for CapeCodAlan and me, it simply requires a trip to our TOPP SEKRIT clam flats in the neighboring town.
Having a hankering for some chowder (and more immediately, some fresh air), CCA and I set off, and in an hour, we dug up plenty enough of mercenaria mercenaria (the common quahog) for our chowder. Back home again, CapeCodAlan opened the clams and I prepared the rest of the chowder fixings. At last, I got out the bowls and dished us up one of the most toothsome treats imaginable--fresh homemade chowder with clams that were alive and singing two hours ago. Yummy doesn't even begin to describe it.
Here follows the recipe, which was culled from an old Cape Cod cookbook, lavishly supplied with illustrations and dryly humorous anecdotes from dryly humorous old Cape Codders. Warning: this makes a delicious and very rich chowder. I always eat too much because it's so darned good!
Ingredients:
- 4 dozen quahogs (about 2 cups, plus liquor)
- 4 medium potatoes, diced
- 1 white onion, diced
- 2" chunk of salt pork, diced as small as possible
- 1 quart whole milk
- 1 dollop heavy cream
- Start by simmering the diced potatoes in milk in a large pot.
- While the potatoes simmer and soften, open clams reserving the liquor.
- Next, chop clams fine, then simmer them in their own liquor to cook.
- Render or "try out" the salt pork until dark brown and crisp. (If the cooked pieces (or cracklings) are too big, mince them once they're rendered.)
- Remove cracklings from the pan and set aside.
- Using the "cracklings" pan, add diced onions and fry until golden brown.
- Once the potatoes are almost fork tender, add everything plus a dollop of heavy cream to the pot and simmer for half an hour.
See you by the feeders, right outside that old Yankee kitchen,
Mrs. CapeCodAlan
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