INGREDIENTS

INSTRUCTIONS

When you visit the Pike Place Farmer's Market in Seattle you will see
these gigantic clams at the fish stalls. The body is cleaned and chopped up
for chowder or ground for any of these recipes that call for chopped clam
meat. The neck, however, is very large and is first blanched, then peeled.
It is then cut open the long way and pounded with a meat tenderizer. My
mother used to use the back of a knife. The neck steak is then dredged in
seasoned flour and pan-fried in a bit of butter and olive oil. This clam is
so ugly that you will not even want to try it . . . but I tell you that
this is one delicious seafood steak.
Serve this as you would any very rich piece of meat. Go light on the
salad dressing and add Asparagus with Almond Butter (see recipe).
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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