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Recommend Long Island Clam Chowder (Email)

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Clam chowder, like most of the great American Regional soups, makes its culinary statement through the use of local ingredients.  Also, like many of these regional soups, there is an endless variety in the types of recipes that dot the landscape... whew!  So in working up my own version of this particular chowder I did the most sensible thing... "What's that, bub?" Well, I made sure that  my chowder recipe reflected the veritable ocean of clam chowder that I've ingested since moving to the shores of Long Island in 1977...heh, heh!  Such is the way that true cooks find their way home in the dark, n'est pas?

Today's recipe employs a larger version of the littleneck clam called the Quahog clam.  Quahog clams, also known as "chowder" clams, have a firmer texture and a stronger flavor than littlenecks.  Most folks that aren't from the East Coast call them "hard shell clams" or simply "hard clams."  I find them to be the best type of clam to use for a stuffed clam recipe of any type.  Prior to making this recipe, make sure your clams have been refridgerated for at least 2 hours.  They're easier to work with if they are cold.

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