Lots more clams today so clam chowder and a spinach salad.
Razor clams. Clean and chop clams.
Butter and asafetida were camera shy.
Put 2 lbs clams, 5c milk, 1c heavy cream, 1/2 stick of butter and 8oz cream cheese in heavy stockpot.
Turn on to a low heat and heat very slowly.
Add fresh thyme and parsley
In a different pan, heat oil, add asafetida and cook til aromatic, about 45 seconds.
Add potatoes and celery, cook on stovetop until potatoes are almost done, then add to liquid.
Cook on low until done. The whole process takes about an hour. Don't scorch the chowder.
Thicken with instant potatoes, between 1/4 and 1/2 cup. Salt and pepper to taste.
25c/41p/30f 540 cal/bowl makes 10 bowls.
Spinach salad with strawberries, carrot, tomato, cucumber and a strawberry vinaigrette.