I had 5-little neck clams and a catfish fillet left over. I could not throw them away hence the recipe below.
5 little neck clams, cleaned and steamed in beer 1 catfish fillet, fried in Louisiana crispy fish fry, 1 hard boiled eggs, cut in half, avocado oil with garlic aioli, 1/4 cup New England clam chowder. Garnish with green herbs.
Warm the chowder add 1/4 teaspoon chicken gravy starter, and pour it into a boil. Add the clams, fish, and egg. Drizzle the aioli on top and garnish with fresh green herbs and toasted sourdough bread for sopping.