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clam chowdah
I made Alton Brown’s Clam Chowder recipe this weekend.
Let me say this. I love clam chowder.
That said, making it myself grossed me out.
I don’t really care for mollusks, but somehow I do alright with fried clams, clam dip and clam chowder. Mostly because their true appearance is disguised by batter, sour cream and potatoes, respectively.
MJ said she liked it, so that will be how I judge the recipe.
Something about draining the clam juice, then having to chop the clams up.
The juice was this opaque greenish/gray.
The clams were green in parts and gray in others. It was just gah-ross.
Then after the potatoes were cooked, I had to pour that green/gray juice in.
So basically, the whole thing turned me a little greenish/gray, so I couldn’t eat any.
But I had Campbells Clam Chowder for lunch Tuesday and Wednesday. I’m weird, I know. Campbell’s clams were pinkish though. . .
