Gone fishin' Tuesday

brought us another local specialty. Locally harvested (yesterday afternoon) "Longneck Clams". We have been waiting for about 3 weeks for the season to begin. Our fishmonger said that they need to grow after summer spawning season, and it has to get cool enough for them to be harvested . 

Locally (Murrell's Inlet SC) there is a clam chowder recipe that I want to give a go at, and then add my own tweaks combining another step from a different recipe that I think will make a wonderful "Poppy's Chowda'. 

In the freezer

The local chowder recipes do not use a cream or tomato base, though potatoes, onion, salt pork, bacon, or fat belly all can be used. Each chef has their own take on a Chowda'.

Longnecks are large and heavy. My index finger is 3.5 " long

We bought 50 local longneck clams this morning for $36, so I can start experimenting with them. The fishmonger said to just freeze them as they are, and then thaw them when your ready to use them. Pop the shells with a sturdy knife, remove the meat and juice, chop up the meat and away you go. Nice part about freezing them is that you can use what you need and leave the rest frozen. He said that they will easily last for months in a good freezer. 

Poppy's Chowda' recipe to follow...

W

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