One of my least favorite months in the Pacific Northwest is Juneuary. If you’re not from this area, you probably thought that was a typo. It’s not. Yes, technically I’m talking about the month of June, but unlike the rest of the US that is blazing towards record-breaking highs, Washington feels more like the wet, gloomy, dismal days of January. Meteorologists feel the need to explain to us laypersons that it’s a combination of the cold ocean water creating fog and a high-pressure system trapping in the marine layer, thus causing the water-filled clouds to hang above our coastline.
I don’t give a shit what the scientific explanation is. All I know is that when June arrives and my friends around the country are talking about tank tops and swimming pools, I’m wearing my warmest hoodie and knee-high muck boots. A few glorious days of sunshine in April fool me into thinking summer is here. I eagerly put away the fleece-lined yoga pants and bring out my customary single-layered stretch attire. As the days lengthen in May, blue skies trick us into taking the boat out, thinking it’s the beginning of the summer sailing season. But no, it’s all a charade! The calendar turns over to Juneuary and we’re thrown back into our status quo winter-esque climate.
But then, after a few overcast days sprinkled with morning moans and afternoon grumbles, I remember that June also brings the clamming season. As far as hunting and gathering goes, it truly doesn’t get much easier than digging clams. With a shovel and bucket, it’s pretty much a gimme (as they say in the golfing biz). If you know the right beach and pay attention to the tides, you can find clams all summer. So, as much as Juneuary is a slap in the face, it’s also a wake-up call to self-sustainability. With a shellfish license, each person can walk away with 40 clams. Put them in clean salt water to flush out any extra waste (overnight is a good idea). After that, it’s less than an hour until a delicious clam chowder feast.
And with that, I give you my latest recipe: Juneuary Chowda.
To steam/open the clams:
- In a big pot, melt ½ stick of butter and sauté an onion and as much garlic as desired
- Drop in clean clams and just barely cover with fresh water
- Add a couple cups of cheap white wine (or expensive if you have the means, or not at all if you don’t care for it)
- Cover and bring to a boil – at this point the clams will open and they’re cooked. If they don’t open, don’t eat them!
- Set everything aside
To make the clam chowder:
- In another large pot, melt the other ½ stick of butter and sauté:
- 3 carrots, chopped
- 3-4 celery stalks, chopped
- Another onion, diced
- As much garlic as desired
- Salt and pepper as you please
- Add clam juice broth from previous pot (as much as desired)
- Add 4-5 potatoes (depending on size) diced to personal chowder preference dimensions
- Pour in a pint of heavy whipping cream (hey, I never said this was healthy!)
- Spice it up to your liking (ideas: thyme, parsley, red pepper flakes)
- Simmer for 20-30 min
- As chowder is stewing, pull clams out of their shells (many will have already detached), chop to desired clam chowder size
- Stir clams into large pot and serve!
