Here is a very basic chowder where I used all the leftover clam and mussels from the Seafood Extravaganza. Don't be alarmed by the unusual color. The greenish tinge comes from the chopped up mussels. This can be made with either only mussels, only clams, or as I did here, both.
The ingredients include: bacon; onion; garlic; clam and/or mussel meats; chicken broth; water; potatoes; milk or cream; salt and pepper to taste.
Cut about 1/3 pound (approximately 6 slices) bacon into little pieces and saute over medium to low heat until they are almost crispy. Add one finely diced onion and 2 cloves minced garlic. Cook until the onion is soft.
Chop your clam and/or mussel meats into little pieces. I had a little more than I thought: 4 cups.
Do the same with the potatoes. I used six potatoes and got four cups small diced.
Add the meats, potatoes, one can of chicken broth, and one cup of water to the pot.
Bring it to a boil and then reduce to a simmer. This would be a good time to season with a little salt and pepper. Cover and let simmer for about 15 to 20 minutes, until the potatoes are soft. Add two cups of milk or cream and simmer over very low heat for another 10 minutes. Reseason to taste.
This may not be your classic New England clam chowder, but it's a good way to use up the leftovers. Also you can portion it out and freeze it easily in plastic zip lock bags or something similar.
Simple Clam/Mussel Chowder
- 1/3 pound bacon, about six slices, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 - 4 C chopped clam and/or mussel meat
- 4 C diced potatoes
- 1 can chicken broth
- 1 C water
- 2 C milk or cream
- salt and pepper to taste
Saute bacon over medium to low heat until it's almost crispy. Add the onion and garlic and saute until the onion is soft. Add the clam/mussel meat, potatoes, broth, and water. Season lightly with salt and pepper. Bring to a boil, then reduce heat and simmer for about 15 - 20 minutes, until the potatoes are soft. Add milk or cream. Let simmer over very low heat for another 10 minutes. Reseason before serving.