Monday, June 16, 2014

Intertidal Chowder

Intertidal Chowder
In Early June I went to British Columbia to visit Elo. This is where we concocted the intertidal chowder. The recipes is quite simple. Collect debris that smells sort of icky in the intertidal zone when the tide is out. Put in pot and hope for the best.

(serves 3 for dinner and lunch the next day on the ferry)
  • More than two hands full of clams
  • Some mussels (one hand full)
  • A few oysters
  • 2 red rock crabs (but dungeness would have been better...)
  • 1 cup cream
  • 2/3 cup reserved dead clam juice
  • 1/2 pack bacon, chopped
  • 1 onion, chopped
  • 3 stalks celery, finely chopped
  • One pack of scallops you bought from the store because these are not easy to "forage"
  • Some yummy new potatoes (1cm cubes)

clams, mussels and oysters
  1.  Fry up the bacon. Once it starts to crisp up throw in the diced up celery and onions. Sweat them for a while then throw in the cubed potato.
  2. Meanwhile murder all of the animals. (boil the crabs to death and the rest dies on the BBQ). Make sure to reserve the clam juice. 
  3. Remove the meat from the shells and throw it all in a pot and add the cream and clam juice. Maybe add a dash of green at the end for some color. We used fresh picked chives and garnished with some dried sea lettuce. 
bacon, onion, celery and potato
 One reason we BBQed the clams was so that we could reserve the liquid (we put this through a coffee filter first) and rinse the clams. We did not care for sand in our chowder.

BC beer and intertidal chowder

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