It's so appropriate to welcome Elizabeth Zelvin on Mother's Day. Liz is a loving mom and grandmother and an amazing, multi-talented woman. She's a New York psychotherapist, a three-time Agatha Award nominee, and author of the mystery series featuring recovering alcoholic Bruce Kohler, starting with Death Will Get You Sober. The third book, Death Will Extend Your Vacation, is just out, and “Death Will Tank Your Fish” was a 2011 Derringer Award nominee for Best Short Story. Liz has also just released a CD of original songs, Outrageous Older Woman. Happy Mother's day, Liz!
One of the best kept secrets in the fashionable Hamptons is
a beautiful peninsula called Gerard Drive, a narrow road winding its way
between the wetlands of Accabonac Harbor and the open expanse of Gardiners Bay.
On a clear day, it looks as if you could throw a stone to Gardiners Island, the
private domain on which they say the pirate Blackbeard buried his treasure. The
Gardiner of the day caught him at it, captured and sent him off to England to
be hanged, while the family has been eating off the buccaneer’s gold plates to
this day. Or so they say.
If you meet any oldtimers while you’re getting your
shellfish permit at the Town Clerk’s office in East Hampton, they won’t tell
you where to find the shellfish. But if you run or walk your dog or bike or
rollerblade on Gerard Drive, you can’t help seeing clammers, sometimes almost
dryshod on the mud flats at low tide and sometimes waist deep and balancing
precariously as they reach into the mud under their feet for the makings of a
classic chowder. It looks so easy....
I discovered the hard way, ie, by becoming eligible for
Medicare one day at a time, that shellfish permits are actually permanent and
free to seniors. (You spring chickens will have to get one every year and pay a
fee for it.) I kept meaning to go and use it, along with the clam gauge that
indicates when a clam is too small to keep legally. But the tide table for
Accabonac Harbor is another well kept secret (go on, try to google it—you’ll
get the highs and lows for Three Mile Harbor, not at all the same thing), and
since they built a bridge (or dug a channel, which was the important part)
letting water from the bay go in and out more easily at a point about a mile
from the mouth of the harbor (between the tip of Gerard Drive and the
delightfully named Louse Point), the mud flats only get uncovered when low tide
is very low indeed.
I run three miles along that drive every day I can when I’m
out there. The air is filled with birdsong, wildflowers abound, deer and
rabbits dart across the road, and the sparkling air and glinting water
demonstrate why artists rave about the East Hampton light. I’m always looking
for clues to that extra-low tide, and last Columbus Day weekend, a three-day
stretch of absolutely perfect weather, I found it. Ospreys and herring gulls
have no trouble catching seafood, so why should I? I gathered up my gear and
permit (couldn’t find the clam gauge) and made ready to hunt the wild clam.
Now came the hard part: getting my hubby to come with me.
His idea of paradise is a big chair, an open window with the breeze blowing
through it, and a good book. Well, his real idea of paradise is the streets of
New York City. But he was there, and I wasn’t letting him off. I had to share
the fun, didn’t I? And what are husbands for if not to carry the rake, the
bucket, and, one hopes, the clams?
Alas, the clams did not cooperate. We spent a couple of
hours stooped over and burrowing in the muck with toes and fingernails. Not a
clam. A couple stationed maybe fifty yards from us were literally raking them
in. “This is a good spot!” the woman kept exclaiming. Unfortunately, clam
etiquette forbids poaching on someone else’s spot. But I kept inching closer. A
couple of young women came splashing out, politely avoided the first couple’s
spot, and quickly found another that yielded not only clams but a large oyster
and a crab or two.
My husband was not a happy clammer. Nor was I—but I didn’t
want to go home without clams. It happens that our favorite gourmet farm
market, whose clam chowder is a perfect 10, didn’t make it at all last season,
and we were both feeling chowder deprived. You need about three dozen good
sized clams to make a pot of chowder. That wasn’t happening. Finally, the two
young women kindly offered to share their spot. Within minutes, my husband got
a clam. One. To make a long story short, we ended up with half a dozen clams,
two medium-sized and the other four—well, let’s say it’s just as well we
couldn’t find our clam gauge and that the Marine Patrol didn’t happen to come
along.
Did I make clam chowder? You betcha. It was kind of like the
stone soup of folklore—putting a big nothing in the pot and adding all the
other ingredients. But was it good? It was delicious.
East-Hampton-is-practically-New-England Clam Chowder
(Note: Real New England clam chowder is made with
melt-in-your-mouth soft shell clams. New Englanders call the clams I’m talking
about quahogs.)
Liz's Clam Chowder
3 dozen fresh hard shell clams
water to cover
bacon or pancetta
1 large onion
carrots
celery
1-2 large potatoes, peeled
heavy cream
sweet butter
Make sure the clam shells are clean (and not soapy). Put
them in a large pot and cover with water. Cover the pot and steam the clams
until they open. Remove the clams, take them out of the shells, and put them
aside. Discard the shells.
Chop or dice the bacon, onion, carrots, celery, and
potatoes. Cook the bacon in a hot skillet, then add the onions and cook until
they’re golden. Bring the clam broth to a boil. Add the carrots, celery, and
potatoes, lower the heat, and simmer until the carrots and potatoes are soft.
(You can sautée the carrots and celery first along with the onion if you like.)
Chop the clams and stir them into the broth. Season with
salt, pepper, and dill to taste.
At this point, you’ve done the work. You can put the soup in
a container in the fridge (or freezer, if you want to) and use it later. Or you
can finish the job and eat it right away. Take the pot off the heat and make
sure it is no longer boiling. Stir in heavy cream. (The woman I learned this
recipe from said to use 1 part cream to 2 parts clam broth. I think it’s a
judgment call, depending on how thin you like your chowder. It will be thinner
than most commercial and restaurant chowders,
which are thickened with corn starch. Bad.)
Float a couple of pats of butter on the top until they melt,
and you’re done. Be careful not to let the chowder boil once you’ve added the
cream and butter. Serve hot.
Visit Liz at her website www.elizabethzelvin.com and her music website, www.lizzelvin.com. Liz blogs on Poe’s Deadly Daughters and SleuthSayers.