Chowda my way,
assemble,
8 oz. bacon, sliced into 1-2" lengths
2 quarts of shucked clams, (cherry, manila, gooeyduc, or horse) firm parts seperated from soft parts and coarsely chopped
6-8 medium potatoes, peeled and cubed into 1/2" pieces
2 medium yellow spanish onions, finely diced
2 stalks celery, chopped
4-6 cloves garlic, minced
8 oz sliced white mushrooms
32 oz clam juice
16 oz cream
16 oz milk
1/2-1 tsp. black pepper
1 tbs Sriracha chili sauce
6-8 saltine crackers, crushed
1 shot glass good brandy
Take heavy kettle and cook bacon until crisp the set bacon aside,
cook onoins, garlic, mushrooms, and celery in bacon grease for 3-4 minutes over med-high heat.
add potatoes and hard parts of clams and add clam juice, if there is not enough fluid to just cover then add some water. bring to boil, reduce heat to simmer and cover, cook until potatoes are tender.
add rest of clams and cream, B. pepper, and Sriracha chili sauce. heat to just boiling while stirring constantly.
stir in milk, brandy and crushed crackers, keep stirring over low heat until heated through.
serve with hot buttered sourdough bread.
serves 6-8 as a generous meal
assemble,
8 oz. bacon, sliced into 1-2" lengths
2 quarts of shucked clams, (cherry, manila, gooeyduc, or horse) firm parts seperated from soft parts and coarsely chopped
6-8 medium potatoes, peeled and cubed into 1/2" pieces
2 medium yellow spanish onions, finely diced
2 stalks celery, chopped
4-6 cloves garlic, minced
8 oz sliced white mushrooms
32 oz clam juice
16 oz cream
16 oz milk
1/2-1 tsp. black pepper
1 tbs Sriracha chili sauce
6-8 saltine crackers, crushed
1 shot glass good brandy
Take heavy kettle and cook bacon until crisp the set bacon aside,
cook onoins, garlic, mushrooms, and celery in bacon grease for 3-4 minutes over med-high heat.
add potatoes and hard parts of clams and add clam juice, if there is not enough fluid to just cover then add some water. bring to boil, reduce heat to simmer and cover, cook until potatoes are tender.
add rest of clams and cream, B. pepper, and Sriracha chili sauce. heat to just boiling while stirring constantly.
stir in milk, brandy and crushed crackers, keep stirring over low heat until heated through.
serve with hot buttered sourdough bread.
serves 6-8 as a generous meal
Cooked in the field or right by the ocean on cool nights...sigh. Those were the days...
