Digging clams is a traditional summer activity in Nova Scotia. We're lucky that clams can be dug on the sand bar right beside the Beach House when the tide is out.
To make clamming easy for you, Liz has put a pitch fork and buckets in the basement of the Beach House. Before you go clamming, check to see what the current regulations are.
Once you've dug your clams, you can steam them on the top of the stove, or have a clam bake on the beach.
This recipe will make 4 to 6 servings.
1 quart shelled clams
1/4 cup diced salt pork
3 peeled and sliced small onions
4 cups pared white potatoes, cut in small cubes
2 tbsp flour
2 tsp salt (optional)
1/4 tsp pepper
2-1/2 cups boiling water
1 quart scalded milk
2 tbsp butter or margarine
crackers or baking powder biscuits
Remove any bits of shell from the clams. Drain the liquor from the shells, strain it and save. Separate the hard part of the clams and chop fine.
Cook the pork in a large pan until brown. Add the sliced onions and keep on cooking until they are tender. Add a layer of potatoes. Sprinkle with some of the flour, salt and pepper and the chopped hard part of the clams, top with the rest of the potatoes and again sprinkle with the rest of the salt, pepper and flour. Add the boiling water and simmer gently until the potatoes are tender.
Add the milk, the soft part of the clams and the butter.
Heat well, add clam liquor and serve.
Baking powder biscuits are great with clam chowder.
2 cups sifted cake, pastry or all purpose flour
2 tsp baking powder
1 tsp salt (optional)
4 tbsp shortening
about 2/3 cups milk
Sift dry ingredients together and cut shortening into the mixture, using two knives or a pastry blender until the mixture in the consistency of corn meal.
Add enough of the milk, while stirring vigorously, to make a soft dough that can be easily rolled or patted into a sheet about 1/2 to 1 inch think. Cut into rounds (you can use the rime of a glass) and place onto a greased baking pan. Bake at about 450 for 12 to 15 minutes.