Yes, a clam bake is a good excuse for a lot of friends to get together and enjoy themselves. To my knowledge, clam bakes aren't held here in Maryland but we do love our steamed littleneck clams at get-together. Fried clams are popular also. (Incidentally, in an earlier thread I read of UK and US razor clams but have never seen the latter around here.)
Clam chowder is indeed a soup. There is Manhattan clam chowder, which is essentially vegetable soup with clams in it, and New England clam chowder, using milk. I prefer the former. Recipes follow. HTH
Dora
MANHATTAN CLAM CHOWDER
2 (6.5 ounce) cans minced clams
1 (28 ounce) can crushed tomatoes
1 (29 ounce) can diced tomatoes
3-1-2 carrots, sliced
1-2 stalk celery, diced
4 potatoes, cubed
1-2 red bell pepper, chopped
1-2 green bell pepper, chopped
1-1-2 teaspoons dried oregano
1-1-2 teaspoons dried basil
1 tablespoon Worcestershire sauce
1-1-2 drops hot pepper sauce
1-4 teaspoon onion powder
salt to taste
ground black pepper to taste
Combine canned tomatoes and clams together with juices in a large stock pot. Stir in oregano, basil, sauces, and onion powder. Simmer for 30 minutes.
Add vegetables, and simmer for 2 to 3 hours. Stir occasionally. Salt and pepper to taste, and serve. Serves 6.
NEW ENGLAND CLAM CHOWDER 2 slices of bacon
1 onion, chopped
1 cup of celery and leaves, chopped
1-2 tablespoon of flour
2 cups of fish stock
2 medium potatoes, diced
1 teaspoon of seafood seasoning
1 cup of milk
1 cup of whipping cream
Fry bacon in a large saucepan. When it's crisp, take out the bacon. Put the onion and celery into the bacon grease and sautZ until it's translucent. Stir in the flour, then pour in the fish stock and stir until it's thickened. Dump in the potatoes and seafood seasoning, bring to a boil, cover, turn down the heat and simmer for 20 minutes. Add the milk, cream, clams, and clam liquid, then take it off the fire until you're ready to serve it. When it's time to eat, heat through, ladle into big bowls, and crumble the bacon on top.
