Chowder clam (or hard clam)

Once in a while, the international market in the neighborhood would have very interesting finds. Today, Chowder clams are sold at 3 for $1. That amounts to slightly less than a dollar a pound. This is a very good price for such big clams that are 3" by diameter. So I picked up 3 and came home to find out what to do with them. Then I found out that chowder clams are the largest of all the hard clams. Because of their size, the meat of these clams need to be chopped and cooked to help tenderize them. That's why they are great for making chowders (and thus come their name). To prepare clams, the first thing is to brush them clean in cold water. Then they are boiled in a very small amount of water for a few minutes, until the clams open up. Only then can they be chopped or further cooked. The liquid from cooking the clam is very flavorful and can be used for cooking.

Recipe: Stuffed chowder clams (make 6)

Ingredients:
- 3 chowder clams of 3" by diameter
- a little water
- 1 teaspoon (tp) butter
- 1/4 cup bread crumbs
- 1/2 tp garlic powder
- 2 tp low-sodium cream of chicken (optional)
- extra water to mix the filling
- dash of parsley flakes (for garnishing)
- olive oil (for garnishing)

Procedure:
1. To prepare the clams, brush the shells clean in cold water
2. Place the clams in a small pot with lid, fill the pot with just enough cold water to cover the bottom of the pot
3. Cover the pot and boil the clams on high heat for a few minutes (about 5 minutes). The clams will gradually open up. They are done when fully open.
4. Shell the clams. Remove the black grainy stuff in the center of the clam meat. Chop the muscle into small bits. The clam juice can be saved for other cooking purpose.
5. Mix the clam meat with bread crumbs, garlic powder, cream of chicken. Add water and stir until the mixture is smooth and holds together.
6. Spoon the filling into the halves of the shells.
7. Bake at 350F for about 20 minutes or until the fillings are slightly golden.
8. Sprinkle parsley flakes and olive oil on top. Serve hot.