|fresh clams from Hood Canal, WA|
Our "go to" dish is Steamed Clams. We steam ours in a large stock pot with butter, white wine, garlic and fresh pepper. We try to serve our Steamed Clams with some great bread, this time garlic bread.
|I enjoyed a glass of this Washington wine with and in my steamed clams!|
|my dinner plate|
|this is one of my top 10 cookbooks!|
|the launching point for my Clam Chowder|
My starting point was this recipe from Jerry's well tested and information packed cookbook. As you might have guessed, I prefer to morph and adapt recipes to my preferences and this Clam Chowder.
|Fresh chopped garlic ramps|
|sautéing garlic ramps in butter|
|chopped celery added to garlic ramps & more butter|
|Thyme, oregano, rosemary and Italian flat-leaf parsley from my garden|
|building the chowder foundation|
|fresh chopped herbs are added to the green onions, celery, garlic, potatoes and pepper|
|Sauté until potatoes become browned|
This foundation of herbs and veggies are added to the warming stockpot of leftover clams and nectar that has been refrigerated from the previous night's dinner. To this warmed broth we added a box of organic chicken stock and another few cracks of freshly ground pepper.
|setting the stage for our Fresh Clam Chowder|
About a half cup of heavy cream is added just prior to serving to give a finishing, silky mouth feel to our light and bright chowder. We are now ready for round 2 of Fresh Clams!! Serve with more crusty, lovely bread, a zip or two of Seracha hot sauce if desired and a crack of freshly ground pepper.