Dairy Free and Delicious

Clam digging, anyone? We have one more month with an R in it between now and September. Before digging, be sure to call the Red Tide hotline, 800-562-5632. You could check on the internet, but websites are not always up to date.

When assured that clams are safe to eat at present, and have dug least three pounds of cockles or 8 of the large clams, put them in a single layer in a tub of water from Quartermaster Harbor or the Sound, Or in 1/3 cup sea salt to each gallon of water for 24 hours or so to spit out their sand. If put in plain tap water, or if left more than two days, the clams will die and your hard work will have been in vain. Discard any clams with gaping shells. They’re dead.

When you’ve dug your own, and they’ve had time to spit out their sand, steam them open. Cut the muscles they use for opening and closing their shells. Remove clans and snip off the tips of their necks. Open each clam from base of foot to neck. Remove innards and discard. Chop the neck. Fry the meat, or chop it for chowder or linguine.

If you’re not into clam digging, or just want a quick meal, canned clams do very well. In a previous column, I gave you New England style clam chowder, with milk in it. Here is another chowder, one with tomatoes instead of milk. It’s equally delicious, and dairy-free.

Manhatan Clam Chowder

4 servings

2 Tablespoons light olive oil

1 Tablespoon butter

1 cup diced onion

1 cup diced celery

4 medium size potatoes, thinly peeled and diced

Dash salt

½ teaspoon pepper

Liqueur from 2 (6.5-oz) cans of clams; reserving meat

Large, loose handful minced parsley

1 bay leaf torn in bits

½ teaspoon coarse black pepper

Water to cover

1 (14.5 oz) can diced tomatoes

Clam meat

Oyster crackers or thin rice crackers

Heat the oil and butter in a large saucepan. Add the onions and celery. Stir-fry the onion and celery until onion is shiny and semi-transparent. Add the potato dice, a sprinkle of salt, and the pepper. Add the clam liqueur and as much water as needed to barely cover the vegetables.

Bring to a boil, reduce heat, and cook on medium until the potatoes are tender. Add the diced tomatoes and enough water to make the soup of desired consistency. Bring to a boil. Remove from heat. Stir in the clam meat.

Serve with crackers. Complete the meal with a tossed salad. To add to the protein content of the meal, garnish your salad with a small handful of toasted cashews, peanuts, or sliced almonds.