Addie
Chef Extraordinaire
Yesterday, while shopping I picked up a dozen of littleneck clams. Don't ask me why. I knew I wasn't going to be making clam chowder or fried clams. They were just calling me. I knew I had to use them today or lose them. I barely steamed them open until they could be considered cooked, chopped them all up on my plastic boards. I wanted to catch all the juices. Hard to do that with a wood board very easily.
I added some seasoned bread crumbs, a tad of Old Bay seasoning, egg and S&P. I picked the smallest egg in the carton. I didn't want all bread crumbs, and I wanted to be able to add a couple of spoonfuls of the clam juice without making them too soupy. Formed into crab cakes.
The broth in the pan with all the juices that the clams gave off, are now frozen in the freezer ready for clam chowder. I filtered it through a coffee filter and caught all the sand. Better than what you can buy in a bottle.
I added some seasoned bread crumbs, a tad of Old Bay seasoning, egg and S&P. I picked the smallest egg in the carton. I didn't want all bread crumbs, and I wanted to be able to add a couple of spoonfuls of the clam juice without making them too soupy. Formed into crab cakes.
The broth in the pan with all the juices that the clams gave off, are now frozen in the freezer ready for clam chowder. I filtered it through a coffee filter and caught all the sand. Better than what you can buy in a bottle.
