The Clam Pot

I grew up on New England Seafood, with all kinds of variations of different dishes.  For example, I was never a big fan of clam chowder, but I always liked many of the ingredients, so we came up with this chowder-less chowda.  It’s a great appetizer before most meals.

Ingredients

  • 5 pound bag of New England littleneck clams
  • 2 pounds of small red potatoes, rough chopped on 1/4 in chunks
  • 2 cups of red onions, rough chopped
  • 1 cup chopped shallots, rough chopped
  • 4 cloves garlic, minced
  • 4 ears of corn, grilled and kernels cut off
  • 2 cups dry white wine
  • 16 ounces of unsalted butter,  separated (2 sticks)
  • 2 cups chopped and seeded Roma tomotoes
  • 2 cups chopped fresh basil
  • 1 teaspoon of red pepper flakes
  • Kosher salt and freshly ground pepper

Making it

  • Scrub the clams and put in a mixing tub of cold water, with a cup of flour mixed in, which will get the clams to cough up any sand that might have inside
  • Melt a stick of butter over medium-high heat and add potatoes for 20 minutes, season with salt and pepper, stirring every 5 minutes till crisp.  Set aside
  • Melt the other stick of butter in sauté pan, with onion, shallots, red pepper flakes until translucent.
  • Add wine, basil and tomatoes, and simmer for 8 minutes.
  • Add the clams and cover — check in 10 minutes and remove any opened clams
  • Mix the clams along with potatoes, corn and serve

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