DELTA CLAM CHOWDER WITH RICE
Most clam chowder receipts contain potatoes; with nuance, one can elevate the dish by using our Ecogrown long grain rice instead. The rice readily absorbs the base flavors, but retains its form for textural dimension. Our chowder is laden with clams; Llittleneck clams for a concentrated clam stock, taste, and visual appeal, plus canned baby clams to hush complaints of not enough clams. A little fine bacon is added for contrasting mouthfeel and a subtle smoky layer. We use rice flour to thicken for the gluten sensitive. This chowder is righteous!
2 pounds fresh Littleneck clams, scrubbed
In medium stockpot, bring 1 cup water to boil. Add Littleneck clams, cover, and steam for about 8 minutes or until clams open. Remove with slotted spoon, discarding those not opened. Strain liquid for subsequent use. When cool, remove meat from ½ of clams, chop, and set aside, along with other ½ of clams in shell for use in chowder.