FZR1KG wrote:What?
No cookies?
Surely you jest?
Cookies?ME?
I cook,not bake.
Chowder:
LOTS of little neck clams -if one is even
slightly open,trash it.They must be sealed like my butt in Z"s hands.
I grill my bottom feeding little pals, mainly because I can put one side down and leave it alone... no need to remember which side is up. they are cooked when just opening - congrats!- Once it "cracks", you"ve killed your first mollusk!
Use tongs to lift without tilting - pour the liquid of at Least 15 now cooked clams into a pan/bowl/something... spoon the meat in as well.
My oldest and I just dump hot sauce, melted butter and slurp the clam....But we"re headed towards chowder here
chop a half fist size tatter to bite size.
sautee in butter or olive oil with onion and garlic to taste
if at this point you don't know how to make a roue - get out of the kitchen
add in juice from clams and minced clams ...go slow
you can add celery carrots spices at this point (taste regularly)
if the liquid goes down to seeing solids, add more beer and let it cook again. Just like cooking wine remember to like your choice of beer (dark beer recommended)
Serve when you like the thickness with crusty bread
PS - edited by Trish (he will get even with me later)