Marion, this post is for you.
Recently, my friend Marion called the Rosie Hotline.
1-800-OI812GO
She was inquiring about clam chowders.
Well, Marion, let's have a crash course here.
First, what type of clam to use.
Wikipedia photo
I'm assuming you're not going to be on the North West Coast harvesting your own geoducks (see above),
the largest burrowing clam in the world,
so that leaves us with the East Coast quahog.
The quahog, pronounced KO hog, Mercenaria mercenaria, is also known as a hard clam, round clam, or chowder clam. The name quahog comes from the Narraganset Indian word poquauhock. The Indians used the clam as food and the shell for ornaments and tools. Beads were made from the shell and strung together and were used as wampum, or shell money, hence the species name is similar to the Latin name for commerce. Those with purple spots were twice as valuable as the white ones. Quahogs include both Littlenecks and Cherrystones. The difference is size and price. The Littlenecks are small quahogs about an inch or two across and are named for Littleneck Bay on Long Island, New York, once an important clamming center. Cherrystone clams are 3 inches or so and are named for Cherrystone Creek, Virginia. When we went to Billy's Seafood to pick up clams, a dozen Littlenecks were $3.50. A dozen Cherrystones, twice the size, were also $3.50. We bought the Cherrystones. More clam for the money. Clams range in size from Littlenecks (1-2 inches) to Middlenecks to Topnecks to Cherrystones to Chowder clams (greater than 4 inches). Littlenecks are generally farm-raised so as to harvest them when they're still small.
As a rule, the smaller the clam, the more tender and sweeter it is. You'd want Littlenecks if you're eating them raw. They're also good steamed or grilled on spaghetti. For Cherrystones, I'd use them in a chowder, but you can roast or steam them. The larger and tougher Chowder clams are still very flavorful and should be chopped, diced, or minced and used in chowders, fritters, or dips.
So, once one has live clams, how does one proceed?
One puts the clams in the freezer.
Leave 'em in overnight.
The water inside the shell helps pop the clam open
when it freezes and expands.
Sometimes you may still need to pry the shell open.
Next, thinly slice the clam while it's still frozen.
Or you can buy a can of clams.
Le sigh.
Once one has assembled one's clams,
one must decide upon what type of chowder to make.
There are as many chowders as there are fishing villages.
Mr. Hawthorne is starting with a basic Hatteras Style Clam Chowder.
And please don't send me hate-mail
if this isn't the way you make it.
Everybody has their own way.
Maybe I'll just call it the more generic Outer Banks Clam Chowder.
A Hatteras Style Chowder is more of a clear clam broth
as opposed to the New England Style,
which is thicker and has a cream base.
Manhattan Chowder has a clear broth but adds tomato to it.
Wikipedia photo
I'm assuming you're not going to be on the North West Coast harvesting your own geoducks (see above),
the largest burrowing clam in the world,
so that leaves us with the East Coast quahog.
The quahog, pronounced KO hog, Mercenaria mercenaria, is also known as a hard clam, round clam, or chowder clam. The name quahog comes from the Narraganset Indian word poquauhock. The Indians used the clam as food and the shell for ornaments and tools. Beads were made from the shell and strung together and were used as wampum, or shell money, hence the species name is similar to the Latin name for commerce. Those with purple spots were twice as valuable as the white ones. Quahogs include both Littlenecks and Cherrystones. The difference is size and price. The Littlenecks are small quahogs about an inch or two across and are named for Littleneck Bay on Long Island, New York, once an important clamming center. Cherrystone clams are 3 inches or so and are named for Cherrystone Creek, Virginia. When we went to Billy's Seafood to pick up clams, a dozen Littlenecks were $3.50. A dozen Cherrystones, twice the size, were also $3.50. We bought the Cherrystones. More clam for the money. Clams range in size from Littlenecks (1-2 inches) to Middlenecks to Topnecks to Cherrystones to Chowder clams (greater than 4 inches). Littlenecks are generally farm-raised so as to harvest them when they're still small.
As a rule, the smaller the clam, the more tender and sweeter it is. You'd want Littlenecks if you're eating them raw. They're also good steamed or grilled on spaghetti. For Cherrystones, I'd use them in a chowder, but you can roast or steam them. The larger and tougher Chowder clams are still very flavorful and should be chopped, diced, or minced and used in chowders, fritters, or dips.
So, once one has live clams, how does one proceed?
One puts the clams in the freezer.
Leave 'em in overnight.
The water inside the shell helps pop the clam open
when it freezes and expands.
Sometimes you may still need to pry the shell open.
Next, thinly slice the clam while it's still frozen.
Or you can buy a can of clams.
Le sigh.
Once one has assembled one's clams,
one must decide upon what type of chowder to make.
There are as many chowders as there are fishing villages.
Mr. Hawthorne is starting with a basic Hatteras Style Clam Chowder.
And please don't send me hate-mail
if this isn't the way you make it.
Everybody has their own way.
Maybe I'll just call it the more generic Outer Banks Clam Chowder.
A Hatteras Style Chowder is more of a clear clam broth
as opposed to the New England Style,
which is thicker and has a cream base.
Manhattan Chowder has a clear broth but adds tomato to it.
2 carrots, peeled and diced
3 celery stalks, diced
1 large onion, diced
2 potatoes - Save to dice right before you add to pot.
You don't want the potatoes to brown.
2 small slabs of pork fatback
Let the fatback sweat a bit over medium heat.
While that's frying ...
... peel the potatoes ...
... and dice.
Add veggies to pot and water to cover.
Turn heat to low and let barely simmer.
Cook over low until potatoes are tender.
Frozen Cherrystones.
Most of the clams have popped open on their own
but a few need to be slightly pried.
Scrape out the frozen clam.
And chop.
Add to pot.
Hmmm.
Needs more clams.
Pry open.
Scrape out.
Scoop.
Spoon.
Chop.
Join the party.
That looks much better.
That's a baker's dozen of Cherrystones.
Mr. Hawthorne added about 2 cups of water
and 1/2 tsp chicken base.
One could use chicken broth
or preferably one's homemade chicken consomme.
Heat through and serve.
This is my contribution to the dish -
I grew the parsley and thyme.
This is some fine chowder.
It's damp, cool, and windy outside.
And this clam chowder is the perfect meal.
My taste buds and innards are happy indeed.
Next, we'll be trying a New England Style Clam Chowder.
Stay tuned for more chowdery goodness.
