Seattle Clam Chowder

When I was growing up in the Pacific Northwest, a special family weekend included clamming for goey ducks (a big clam used in chowders) very early in the morning and returning in time for a fried clam breakfast. As little kids, we used to wait until the very last moment to race the tide back in; part of the thrill of clamming was that we sometimes got stranded out too far, up to our waist in water, and had to rescued. On my return visits to Seattle, I try to include a clamming expedition.
My version differs from many traditional recipes in that there is no cream and no bacon. I guarantee this is so delicious these ingredients are not missed.

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