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CHOWDER FROM THE MAESTRO

[1]Daniel Labbée Sullivan and his beautiful wife Mary Patricia (née Brennan) were welcome visitors at Springy Banks last week.  When Danny and MP come to town a big ol' cauldron of the planet's best clam chowder is always a certainty.

 

 

 

[2]Dan is of course the conduit of the seminal quahog chowder, the legendary Buttonwoods Chowder recipe. 

We set out in the early a.m., shortly after low-tide, the late September waters of Three Mile Harbor still comfortably warm.  A pair of swans took interest in the goings-on. These majestic beasts can be remarkably hostile but on this calm morning clam diggers and swans co-existed peacefully. Hmm… maybe a treif-sharing summit — clams and pork — in the Middle East could help ease tensions in that region. Or maybe not. Hey Hillary, it's just a thought. 

 

[3]One hour and 42 large quahogs later, we were ready to return home to fulfill the destiny of these beautiful bivalves.

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Oddly, the requisite pork fat back was not to be obtained for love nor money. So, given a choice between Irish Bacon and Pancetta, the maestro chose… Pancetta! Naturally we all thought the smart money was on the Irish Bacon but Dan's surprising cross-cultural Italian option won the day — and won the chowder. 

[8]We at Spectacularly Delicious stand firm in our conviction that the only quahog or clam chowders worth their salt are made with freshly dug quahogs — or chowder clams if you prefer, we're not that picky about nomenclature.  Both terms apply to the large East Coast hard-shell clams required.

And can one ever know without any shred of doubt their freshness without plucking them from their heretofore uneventful lives oneself?

[9]

The waters in the bays should be warm for a few more weeks still so get out your clam rakes and get digging while the digging is good.

Click here for the original Buttonwoods Quahog Chowder recipe [10].