The Chowder

We made clam chowder. From scratch. It was better than any chowder you have ever made. Or eaten. I'd bet you one dollar. Here is how we did it:

First, we dug clams. Ok, ok, Drew dug clams. I stood in the water and watched kayakers paddle by.

Then, we went to Haggen. We bought stuff.

Next, we let the clams sit in fresh water and spit out sand while we played disc golf and watched the Olympics.

Finally, we prepared the clams, scallops (store bought... how the h would one procure fresh scallops, anyway?), corn, clam juice, milk, salt, pepper, and onions. Not in that order. We mixed them, chopped them, heated them, blah blah blah. Also not in that order. Afterward, we added lime juice, as inspired by the mind-blowing Seafood Lime Chowder at the Harborside Bistro.

Then we ate. So much. We won the gold medal in chowder eating.

U.S.A.! U.S.A.!