We've been back at mom's for a week now, working on many projects around the old homestead. We've cooked many a good meal for her as well. Tonight I wanted to try something I have never prepared before and since we had recently harvested a bounty at the beach what better way to celebrate than Clam Chowder! Razor Clams are delicious no matter how you prepare them. When we cleaned and packaged our clams we separated them into several different categories before vacuum sealing. We packaged 4 pounds of neck meat that we figured would make the best chowder material.
Necks can be tough meat if not prepared correctly so I decided on a crock pot recipe that would take plenty of time to simmer and tenderize the meat. I was so right.
1 pound clams (I used necks) chopped into 1/2 inch chunks
- Saute pork or bacon and onion until golden brown; drain.
- Put clams in crock pot with bacon.
- Add all remaining ingredients, except milk or half-and-half.
- Cover and cook on High 3-4 hours.
- Add milk or half-and-half and cornstarch last hour of cooking.
Although it is incredibly simple, this recipe turned out to be a 'keeper'. It was done exactly on time; tender and tasty as can be. I served it with a warm baguette for dipping. You could probably add a salad, but we were pretty full after just a bowl.
UPDATE: As of the end of March we have boondocked another 19 days with no generator usage for a savings of $570. Our yearly totals to date: 50 days boondocking (solar) minus 48 generator hours for battery bank top off for a net savings of $931.