Little Skookum Shellfish Growers .::.

Clam Chowder

2-3 dozen clams 1 clove garlic, minced ¼ pound bacon, diced 2 cups milk 2 large potatoes, peeled and cubed 2 cups cream 2 stalks celery, diced 1 teaspoon salt 1 large onion, diced
½ teaspoon pepper

Steam clams in large saucepan until shells open, 5 to 10 minutes. Discard unopened shells. Remove clams from shells; strain and reserve liquor. Brown bacon and onion in saucepan. Drain and remove. Add reserved liquor, potatoes, and celery to fat in pan. Cover and cook until tender, about 15 to 20 minutes. Add additional liquid if needed. Chop clams and add with garlic to pan; simmer about 5 minutes. (Can be made 1 day in advance. Cover and chill. Reheat over low heat.) Add milk, cream, salt and pepper. Reheat to simmer. Do not boil. Makes 4 servings.

Oyster Stew

15-20 small oysters in shell (approximately 1 pint shucked) 4 tablespoons butter or margarine 4 cups half-n-half ½ teaspoon salt
¼ teaspoon white pepper

For easy shucking, steam oysters for 2 to 3 minutes before opening. Place shucked oysters and liquor in heavy saucepan with 1 tablespoon butter. Simmer over low heat until edges of oysters curl, about 5 minutes. Drain pot liquor and discard. Add remaining 3 tablespoons butter, half-n-half, salt, and pepper to oysters and reheat to simmer. Do not boil. Remove from heat, cover, and let stand for 15 minutes to blend flavors. Reheat briefly to serve. Makes 4 servings.

Leftover Clams

Leftover Clams?

Steam clams and reserve strained liquor. Chop clams as for chowder and place in freezer container(s). Add liquor to cover and freeze. To use, defrost and use as directed in chowder.

Frozen clams thawed in a refrigerator should keep for up to two days. Do not refreeze.