These little morsels are not just for making chowder. You can get creative and make into clam soup, pour it over pasta, remove the shells and saute it. It can be practically used just like mussels. Today I made it into a soup type. Just melt some butter in a pan, wash the clams over running water, if you have time soak them in water overnight and they will spit out the sand and what not, and wash it again before cooking to remove any sand or anything that they have ingested.
In the melted butter, I added thinly sliced ginger and the stalks of green onions and garlic. When they are transparent add the clams.
Then add your condiments like salt and pepper and other seasonings and herbs you want in your soup. You can even add some baby spinach leaves. Let it cook for ten to fifteen minutes until all the clams have openned. Discard any that have not opened That's it, You can add some fresh chilli peppers to add some kick to it. Then you are ready to pick the little morsels inside the shells and slurp the broth yum!
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