Whenever I'm in Seattle, I feel like I have to take advantage of the availability of the fresh seafood. Mom and I stopped by the market and picked up some goodies for a improvised soup: salmon and mahi-mahi chunks, calamari, and clams. We also found some Jerusalem artichokes -- my first experience cooking with them. They have the texture of potato and flavor of garlic and artichoke.
I won't give the full play-by-play for this soup since it's been a couple of weeks and I've forgotten exactly what we did, but to make the stock for this dish, I simmere/steamed the clams in a cup or 2 of water. All in all, I think it turned out fantastic.
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