Chowder...Chowdah...I just can't help calling it that! I have about 1,001 recipes for Clam Chowder, from creamy to clear and from spicy to tomato and herb. Keep an eye out this summer for a few other of my favorite Chowder recipes, including the one that took 2nd place at the Annual Guilford Chile and Chowder Cook-off!

My love for shellfish began as a toddler on the back patio of my great-grandparents lake-side home. I was eating steamers by the dozen before most kids even made it to solids. It was love at first bite. From the back yard clam bakes with the Flying Tigers, to combing the beaches of East Setauket, Long Island, to Sunday trips to Bills Seafood with Gramps late into his 80's; seafood was a passion and bond shared with my grandparents that I will carry until MY great grandchildren are driving ME every Sunday for Lobster at Bills.

So, On to the recipe! Having worked 10 hours, I didn't have the time or patience for my usual New England version. I opted for a quick, light clear broth chowder that could be whipped up with very little mess. I will also include a recipe for the grilled veggie sandwich we had on the side. This is a great beach meal if you share my fear of slimy lunch meats in the beach cooler!

Ingredients:

2 Ears of Farm Fresh Corn-Cut Off the Cob
1 1/2 Dozen Little Neck Clams
6 Quahogs
(You can also choose to do all Little Necks or All Quahogs. I like having whole bellies in my broth, plus some chopped, so I mix it up)
1/2 a Large Vidalia Onion-Diced
12oz Package of Salt Pork
4 Large Yukon Gold Potatoes-Cubed
A Small Bundle of Fresh Thyme
Kosher Salt and Cracked Black Pepper- To Taste
Butter
Olive Oil
A dash of Worcestershire Sauce

The first thing you want to do is prep your ingredients! Slice your corn off the cob (roast with olive oil if you'd like), cube your potatoes and dice your onions. Pull the little leaves of thyme off of their stems until you have about a tablespoon or two. Enough to fit in the palm of your hand. Give them a quick rough chop on the cutting board to release the flavor. You can use more or less thyme depending on your preference for its flavor. Diced up your salt pork, removing any extra fat that you're not comfortable with. The fat is the best part though, so don't lose it all!!

Scrub, scrub, scrub your clams! You're going to use the broth you make out of the boiling water, so the less dirt you have, the better! After you've scrubbed, place your clams in a large stock pot and fill with cold water...just about covering your clams. If a few are sticking out, that's fine! They'll steam open! Turn your burner on high and bring the water to a boil. Keep a close eye on your clams and remove them as soon as they open. The little necks will open quicker and will get rubbery if you leave them in too long, so don't neglet the little guys!

Once they've steamed open, let the shells cool a bit and then remove the meat and give the quahogs a rough chop. Put these in a bowl and save for later.

Take your stock pot and let the sand/gunk settle to the bottom of the pot. Pour (slowly) your broth into a bowl, except for maybe the last cup or so. The sand is heavier and will stay back in the pot until the last bit of broth is ready to come out. Once you get to the point where you see the sand moving towards your bowl, dump that part down the drain! Give your pot a quick rinse and return to the stove.

Add a small amount of olive oil to your stock pot and add your salt pork, onion and thyme. Allow the pork to brown slightly and your onions to become translucent. At this point, slowly add your broth, keeping sure to scrape the drippings off the bottom of the pot and incorporate into your broth. Add your corn, clams and potatoes and bring to a boil. Continue simmering until your potatoes are soft. Add salt and pepper to taste.

Now for the optional part: Butter and Worcestershire. I'm lactose intolerant, which has often left me with no choice but to cook Rhode Island style chowdah...but, it's just not the same without butter. So, take a few little squares of butter and melt them into the broth.
Worcestershire sauce is the weird one. I did this on a whim during the Guilford Chowder cook-off. This is where the imaginative cooking comes in. I have no idea why I thought it would taste so good, but I put a dash in for good measure. Well, now, years later, I read that it's actually called for in some chowders!! How weird is that? I just add a few dashes and I'm done!



Grilled Veggie Sandwich

Ingredients:

1 Yellow and 1 Green Squash
1 Large Bell Pepper-Any Color
1/2 Large Vidalia Onion
2 Large Portabella Caps-Sliced
Roasted Garlic Hummus
Chevre Cheese
Spring mix, spinach or field greens
Balsamic Vinegar
Olive Oil
Kosher Salt and Cracked Black Pepper
4 Mini Baguettes or 2 Large Baguettes
Light all burners on your grill and adjust to medium heat.

While the grill is warming up, roughly slice all of your vegetables. Remember to make them big enough to stay on top of the grates. The onions are the hardest, and YOU WILL lose some. It's just part of the game!

Place your vegetables on a sheet pan or in a large bowl and coat with olive oil, kosher salt and cracked pepper.


Place evenly on the grill grates and watch carefully as they roast on the flames. The vegetables will cook very, very quickly. Turn over when you notice they're starting to brown. Be sure to remove your mushrooms first. If you cook them too long, they may seem soft, but they'll harden like a rock as soon as they cool!


Slice your baguettes in half and spread garlic hummus on one side and sprinkle the chevre on the other.

Layer your choice of lettuce/greens with the grilled vegetables on your sandwich. Drizzle with balsamic vinegar and place the top of your sandwich on. Slice into small appetizer portions or large lunch portions.

Enjoy!