Surf clam’s up
I made a New England-style clam chowder out of hokkigai. Delicious. I could claim it’s the exotic clams that make the dish, or the subtle thyme, but really it’s probably the heavy cream.
Second choice of titles: “Thyme’s on my side, but it’s not the heavy hitter”.
Subscribe by email
September 5th, 2009 at 19h23
i thought you were vegan…. this dish isn’t even vegetarian…
September 5th, 2009 at 19h28
Yeah, I know. I almost didn’t post it because of that. I slip and go off the wagon sometimes — then I start feeling both emotionally terrible about it and physically terrible, and go back to the veganism with which I’m most happy.
Hope I didn’t let you down too much.
Wish me well getting back on track, please. 
September 5th, 2009 at 19h30
Milkfat is, however, one of the most tasty things in the world. Unhealthy, non-eco-friendly, unethical, all of that — but I don’t know why we don’t have substitutes any closer than coconut cream.
September 10th, 2009 at 10h25
i have gone in and out of vegetarianism for many decades now, so i’m certainly not “let down”… it’s part of the process. i use to have fish once or twice a year but gave that up 10+ years ago. with polluted waterways & biomagnification, i doubt that i’ll ever eat it again–intentionally anyway.
yes, milk fat can be quite yummy… suppose that’s why i’m only a vegetarian & not vegan. i try to minimize my dairy & prefer to buy this organic brand, http://www.strausfamilycreamery.com/, because it comes in glass, returnable bottles & they harvest their methane to produce electricity for their farm.
hang in there my friend!