Butter Clam Chowder

Clams and other foods from our area waters are eaten at every opportunity in my home.

These Butter Clams were dug by Ben James, who is also known as “Ben Jammin” or “Ben be Jammin” as in “clam jamming”, or digging clams.

What a perfect nickname, to be associated with one of the traditional foods of the Swinomish Indian Tribal Community.

They say, “when the tide is out, the table is set.” My husband tells the family story that his step-grandfather, Alfred Sampson, Sr., would walk through the woods from the East side of Fidalgo Island, where most tribal members live.

There still are walking paths, along that way.

Tribal members would walk to the West side, near present-day Thousand Trails and the present day Kukutali Preserve.

There are family stories of those who would arrive, thirsty from the walk.

Opening clams and drinking fresh clam juice would quench their thirst.

Ingredients

Butter Clams, shelled, 2 cups

Thick Bacon, 4 slices

Onion, 1 medium, chopped

Garlic, 3 cloves

Red potatoes, 4 medium

Fresh Thyme, 1 and ½ teaspoons

Flour, 3 tablespoons

Milk, 1 cup

Vegetable broth, 1 cup

Canned Milk, ½ can

Water, 1 cup, optional

Butter, 2 tablespoons

Bay leaf, optional

Fresh Parsley, optional

Preparation

Begin by frying the bacon til crispy.

Remove and set on a dish to allow fat to drain.

Pour out most of the bacon grease.

Add the butter and chopped onion and cook on low, stirring often.

As the onion softens, add in the minced garlic.

3 minutes later, add the Thyme.

Cook another minute.

Sprinkle the flour over top and stir in, thoroughly coating the onion.

Cook another minute.

Add in one cup milk, stirring and scraping the bottom of the pan.

Add the vegetable broth.

If using bay leaf, add.

Mix well.

Prep the potatoes by peeling and cutting into bite size pieces.

Add the potatoes.

Stir.

Put on a lid and cook on low heat for at least ten minutes.

As the potatoes cook, finish cleaning and cutting the clams.

Add water, if the chowder is too thick.

Stir and place lid on.

Cook 8 to ten minutes.

Served with cooked, crumbled bacon and parsley.