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In2Fish

Cape Cook 1: Beef Suya and Clam Chowder

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I’m on a vacation having fun near Cape Cod, visiting my Dad.   I’m catching up on a few cooks earlier in the week and just now getting a chance to post some of the cooks.    I’ve done most of the cooking so far, which is my version of fun and relaxing on vacation, my Dad thinks I’m crazy since I’ve  been “working” in the kitchen basically non-stop.

This past Monday it was Nigerian beef skewers - Beef Suya along with New England clam chowder, rather eclectic and still very tasty.

Monday Morning I went clamming, and found 12 calms, about 1 ¾ pounds of clam meat (used 1/2, saved 1/2 for another cook).  The clam chowder is rather basic – 1 pound of potatoes (cooks separately), about 8 oz  bacon (kamado smoked this past winter) cooked up with a couple onions, bring it all together with milk/half-and-half, along w/ the ground up clams at the end. Its the way my grand mother taught me.   Great Stuff.

The beef suya was the main course, with a nice mix of spices to make a paste: smoked paprika, ginger, garlic powder, onion powder, peanuts, cayenne pepper, black pepper,salt,  a light oil, and lime juice.  Cover the beef in the paste, and cook on the kamado. There were 5 of us eating, and close to 3 pounds of beef, initially was thought there would be leftovers.  Nope we ate all the beef, it was great.

 

Clamming, partially dug up clam on the ocean floor, then the clam in the clamming box:

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shucking the claims, and grinding.  my daughter loves shucking and her friend helped as a 1st time shucker.   Some where along the way, mother-shuckers was coined... (hope that's ok for the forum...)

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chowder prep(clams not yet ground up), cooking up the base chowder, the finish clam chowder is in the last photo.

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Time for the Beef...

 

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Welcome to the Bay State brother. 

 

I was a bit confused about what you were making at first, due of course to your misspellings. It's clam chowdah. I'm certain of this as I have been hearing it for 43 years.

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Just now, prowe said:

Welcome to the Bay State brother. 

 

I was a bit confused about what you were making at first, due of course to your misspellings. It's clam chowdah. I'm certain of this as I have been hearing it for 43 years.

 

yes, my spelling is bad, I beg forgiveness for the KG New Englanders,  so is it chowda or chowdah...   Lobsta, or lobstah  both are very close... to my ears (or spelling..) :)

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3 minutes ago, In2Fish said:

 

yes, my spelling is bad, I beg forgiveness for the KG New Englanders,  so is it chowda or chowdah...   Lobsta, or lobstah  both are very close... to my ears (or spelling..) :)

Both a and ah are region appropriate.

Btw if you keep cooking like that people might stop calling it New England clam chowdah, and refer to it as Virginia clam chowder. That would hurt.

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2 hours ago, prowe said:

Both a and ah are region appropriate.

Btw if you keep cooking like that people might stop calling it New England clam chowdah, and refer to it as Virginia clam chowder. That would hurt.

My Virginia smoked bacon could be that hurtful change to Va clamp chowda

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