Clam Chowder
Dr. George Sutton, p. 155
A Little Taste of Heaven: the Morehead City Heritage Cookbook
¼ pound salt pork
1 pint ocean clams
1 pint clam juice
1 medium onion, diced
2 russet potatoes, peeled and diced
Salt and pepper to taste
Fry salt pork in stock pot. Add onions and sauté until translucent. Add clams and clam juice. Boil 30 minutes Add potatoes and summer until tender (may need to add water).
Clam Fritters
Nelda Turner, p. 161
A Little Taste of Heaven: the Morehead City Heritage Cookbook
1 pint of clams, chopped
1 egg beaten
1 cup finely chopped onion
½ cup all-purpose flour
½ cup water
1 tsp. oil
Salt and pepper to taste
In a large bowl combine all the ingredients with enough water to stick together. You want to have the consistency of pancake batter. More flour and water may be added if needed. Mix well. Fry in frying pan in oil a teaspoon at a time until golden brown on both sides, turning once. Drain on paper towels. Then enjoy.
You can substitute oysters or scallops in place of clams.
Mess O’Clams
Shepard’s Point Restaurant, p. 159
A Little Taste of Heaven: the Morehead City Heritage Cookbook
2 dozen fresh
½ cup white wine
2 chopped shallots
2 tsp. garlic
Sprigs of fresh basil
Butter, cold and cut into pats
Pinch pepper
Ciabatta toast (made from Frensh bread)
Gently wash clams and place into a pot with tight fitting lid. Add the shallots, garlic and the wine, cover and cook over high heat until all clams are open. Do not overcook. Remove clams to a serving platter without discarding any liquid. Separate clam liquor from any sand. Bring to boil and gently incorporate butter to make a sauce. Stir in basil. Pour over clams and serve with toast or pasta.
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