Somewhere in the murky sea of stock awaits delicious eats...little necks, cherry stone, chowder clams...of the hard shell variety and can be eaten raw, steamed, or cooked in all sorts of recipes
Clam Stock: Veggie Stock, diced tomatoes, onion, garlic, salt/pepper...bring to a boil, and then add clams...once they open remove...or enjoy a bowl of this first...
...but if you want a rustic chowder...take a cheese cloth and strain the liquid (all this can be done the night before)...remove clams and refrigerate for the night...
...the next day take the strained Clam Stock and add carrots, onion, tomato, diced potato and boil till tender...add a dab of cream...place clams back into chowder and Bon Appetite!
