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Q:
Dear
John, I am having a dinner in honor of
my son’s graduation from Auburn University. We live on Mobile Bay
(Alabama) and I would like to cook fresh, in-the-shell oysters on a
beach fire. Do you know how I could accomplish this task?
Thanks, Pam,
Via e-mail
A: Make a mixture of sweet
butter, chopped garlic, a little lemon juice, a shot of hot sauce and
grated Romano cheese. Using a grill and tongs, steam open the oysters or
clams (they will pop open in a few minutes). Remove from the fire, rip
off the top shell and smell each one. If they smell good, use them;
if not, throw them away. Add a dollop of the butter mixture and put back
on the fire. Let it poach a bit but don’t over cook them (that means
shriveled up and dried out). With a bit of practice you will get this
down. Also use a Mexican salsa or barbecue sauce - your own or a good
quality bottled one. Serve on a plate then throw the shells on the beach
for recycling. A good crisp white wine and you’ve got it!
Q:
I watched your show yesterday afternoon about clam chowder. |
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Being from the clambake
capital of the United States (Cleveland, Ohio), I’d like a copy of
your own recipe for clam chowder. The Cleveland area has more bakes
every year than anywhere else! Hope to hear from you soon.
Grumpy (Dennis Gleason), Via e-mail
A:
Hi Dennis, I won’t ask why you’re called grumpy. So
clam bake capital of the U.S.? Clams in Cleveland?! A bit far from the
ocean aren’t you? As for a chowder recipe, I won’t give out mine,
but here’s a good one for you:
6 pounds cherrystone
clams
3 medium-sized onions, chopped
1 rib of celery (with leaves), cut into 2-inch pieces
1 carrot, peeled and chopped
2 bay leaves
1 tablespoon chopped fresh thyme
2 cups water
1/2 cup clam juice
1/2 pound slab bacon, cut into 1/4-inch pieces
2 tablespoons unsalted butter
8 small white new potatoes, cut into 1/4-inch pieces
2 cups heavy cream
Freshly ground black pepper, to taste
2 tablespoons chopped Italian parsley |
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Wash the clams well in cold water and put into a heavy soup pot. Add 1
chopped onion, the celery, carrot, and one bay leaf. Add water and clam
juice. Cover the pot and bring to a boil over high heat. Cook until the
clams open, shaking the pot occasionally. Remove clams from their
shells, pouring any remaining broth back into the pot. Cover the clams
and set aside. Strain the broth through a fine sieve and set aside. Add
the bacon to the pot and cook over low heat until slightly crisp, about
10 minutes. Add the remaining chopped onions, the remaining bay leaf,
chopped thyme, and butter. Cook for 15 minutes, stirring, until onions
are soft. Add the potatoes and the strained broth. Simmer, partially
covered, over medium heat for 12 to 15 minutes or until the potatoes are
cooked through. Skim any foam that rises to the surface. Meanwhile,
coarsely chop the reserved clams. Add them to the pot along with the
cream; simmer over medium heat for 5 to 7 minutes or until the clams are
just cooked through. Do not overcook. Season with pepper and stir in the
parsley.
Makes 6 to 8 servings |
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