Posts Tagged ‘Clams’

Friut of the Sea

Frutti di Mare

Tonight’s first course. Fresh harvested from local town waters. Good Stuff!

Check the recipe blog for a nifty oyster dish. Good Stuff!

Plated First Course


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Clam Chowder

Only about an inch of water, cover tight

easy to shuck like this!

Fresh clams taken snorkeling. We steam them in very little water. Reserve and cool all the liquor this steaming creates. Cool, shuck, and chop the clams, reserve, also. Start a pot with a couple tablespoons bacon fat and some diced pork product of some sort. This batch used Baczinsky city ham. Add mirepoix (celery, onion, carrot,) and garlic. Cook ’til vegetables are soft, but not brown.

Med to high heat, always stirring.

done deal!

Add a half cup of flour for every half gallon of clam juice. Saute lightly and add chilled clam juice. Cook until it tastes like soup. Add some diced potato. Cook until tender. Add chopped clams, and herbs. Parsley, sage, rosemary, basil, thyme, oregano for clear chowder. For white add some cream and extra thyme, for red, add some diced tomato and extra oregano.

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Frutti di Mare

Scrubbing operations

Aw Shucks!

Taken snorkeling, some of our yet unspoiled beds. We always scrub, clams and oysters alike. Keep ’em cold. Serve your oysters with a splash of ice cold champagne and hot sauce!

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