Susie's Seafood Recipes

Reproduced with permission from Coastal Loran and GPS Coordinates by Captain Rod & Susie Stebbins
Special thanks to Captain Rod and Susie Stebbins

CLAMS A LA SUSIE

The preparation of this dish is as simple as throwing everything into a pot! This soup is very rich and is great served with French garlic bread. We especially enjoy it during the winter months when the evenings are a bit cool and on winter days while fishing - this and hot coffee. Mmmmmmmm. This soup is best made ahead of time at home and carried to the boat. Serves four.

INGREDIENTS:

2 large handfuls of fresh clams
2 quarts of water
1 teaspoon of salt
1 medium onion, diced
2 stalks of celery
1 bay leaf
4-6 whole peppercorns
2 tablespoons of minced parsley
4 tablespoons of butter or margarine
4 tablespoons of all-purpose flour
2-3 tablespoons of lemon juice
1 10-ounce package of frozen carrots
1 10-ounce package of frozen peas
2 potatoes, peeled and diced
1 half quart of milk
1/4 cup of whipping cream

PREPARATION:

Place the clams in the bathtub (or in a large sink or bowl) and cover with fresh water for two to three hours. It helps to stir them a couple of times. This encourages the clams to spit out sand instead of saving it for the soup.

Put two quarts of water in the bottom of a double-boiler pot and bring to a boil (don't use the water the clams have been sitting in). Place all of the fresh clams, still in their shells, in the top of the double-boiler and steam the clams until they open.

Remove the meat, being careful to save the juices. Put all of the meat and juice into the boiling water in the bottom of the double-boiler. (You may have to add water to bring the level back to two quarts.) Add all the raw veggies and spices and return to a rolling boil.

After five minutes, reduce the heat to a slow simmer and cover the pot. Simmer for one to one and half hours, then add the butter to the pot, Add the flour to one cup of cold water and blend completely. Slowly add the flour-water mixture to the pot, stirring constantly. Cook two or three minutes. Add lemon juice and the frozen carrots. Cover and simmer for about five to seven minutes.

Add the peas and simmer two to three minutes. Stir in the cream and then add the milk. Add salt and pepper to taste. Refrigerate the whole mess and take to the boat. Keep the soup on ice, then heat it up and serve it.