This is another flash from my past.
We used to dig clams in Narragansett Bay and my Mom would steam them for dinner.
It was such a feast.
In a big pot melt one stick of butter
Add one big chopped onion
2 stalks of chopped celery
3 cloves of garlic
Saute till soft
Add six dozen washed clams
Add two cups of chicken stock
One rounded teaspoon of corse ground black pepper
Put the cover on the pot and bring to a boil
Steam till the clams are open.
Do not eat any clams if they don’t open
Stir the clams so all the broth gets into each clam
Serve in bowls with a cup of broth and a small dish of melted butter
Don’t forget the chunk of crusty Italian bread to dunk into the broth.
Save the broth.
Strain it and freeze it to make chowder.
Wash the shells and dry them.
Give the grandchildren washable magic markers and they will color the shells for hours
Very nice outdoor activity
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