Clam Chowder via Nantucket

Thirty miles out to sea is one of my most-loved places in the world. Nantucket is glowing in all of its summer glory, and after a weekend on the island, I thought it perfect timing to bring a cup of clam chowder to Meatless Monday this week. The water has finally warmed enough for an extended dip to forage for bivalves, a favorite summer activity.

I’ve been digging clams since I was a kid. My first time was on Fire Island, NY, many moons ago. In the cool September air, my Dad taught me the clam “shuffle”, twisting back and forth, digging in with my heels and then my toes to search for what was to become a familiar, smooth and curved surface. When I graduated to a rake, it took me much longer to get the hang of it, to recognize the difference between the feel of a rock and the tongs of the rake capturing the clam nesting in seaweed. I still prefer to use my feet to search for the tasty morsels. Clams are one of summers sweetest treats from the sea. Over the years we’ve made them into everything from clams casino, to clam dip, clam fritters, clam cakes (not a favorite) and linguine with clam sauce. They are versatile and come in all shapes and sizes, but nothing beats a raw clam opened moments after it has left the sea, juicy, sweet and sexy!

• Remains of a clam first appeared in rocks from the Cambrian age-510 million years ago
• Clams were used in the past by the Algonquians as a type of currency.
• Clams are herbivores, their main diet is plankton.
• Littlenecks are the small sweet version of the clams below, Cherrystones are the larger version.
• They are a lean source of protein and rich in vitamins and minerals.
• Clams are high in sodium, so low salt diets should keep that in mind.

Traditional method for opening a clam when eating them right out of the sea or making clams casino above. The rusty hammer is key!

Steamed clams ready for the next step, or yummy eaten right out of the shells.

Clam Chowder

Ingredients:
12 large clams. We use the large clams because they are tougher, and perfect for chopping in the cuisinart for dips and chowder. Don’t waste the tender, small bites in this recipe.
16oz. V-8 or tomato juice
1 cup clam juice or add water to make a cup
16 oz. can chopped tomatoes or two cups fresh {skin removed}
3 potatoes
1/2 chopped onion
3 chopped carrots
2 stalks celery chopped
1 T. Horseradish
1t. Worcestershire sauce
2bay leaves
3/4 t. Oregano
Additional vegetables that can be added are green pepper, corn or red pepper.
Healthy dash Sriracha or hot pepper sauce

• Wash clams well, scrubbing the shells and then wash them again. Bake clams in 350° oven in a lipped pan. You want to use the juice that will release from the clams as they open. Time will vary according to size, but it usually takes about 15 minutes.  Discard any clams that have not opened in their shells. Remove clams from shells, discard shells, and strain the juice remaining through a paper towel to remove and grit or sand. Save to add to the soup.
• Pulse clams in a food processor until chopped into fairly small chunks. The size is a personal preference, but the larger clams can be tough, so overdo it rather than under.
• Cook onions in 1 T. Olive oil and when they begin to wilt, add the rest of the vegetables and oregano, stir to coat and cook 5 minutes.
• Add the rest of the ingredients , stir well and simmer until the potatoes are cooked through.

We had some leftover fresh corn on hand, and added that at the end before serving. It’s good with or without.