2

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Surrounded by acres of clams?

Answered on August 19, 2014
Created October 20, 2011 at 4:04 PM

Oh boy summer is over and the beaches open for night digging next week. I'm out of squid and clams and am having to make do with oysters for now.

How do you like your bivalves? I've been pan frying hot and fast lately. Butter and olive oil can't take the heat, so I've switched to a duckfat and bacon grease mix. Crispy on the outside, tender on the inside.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on October 21, 2011
at 02:46 PM

eating a lobster on a plane, even in new england, is brave! thats the way to eat it though. bugs are meant to be torn into by hand and sucked dry, not just the tail on a platter in some fancy joint...

Medium avatar

(10611)

on October 21, 2011
at 12:52 PM

and all of this is making me hungry for Nantucket scallops...you can have your coquilles and Digbys, Nantuckets are the best...

Medium avatar

(10611)

on October 21, 2011
at 12:49 PM

I swung by Woodman's on the way to a flight in Manchester. I bought one of the lobsters with my clams and shucked it into a cup while eating the clams. This was, without a doubt, the best meal I ever got on a Southwest flight.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on October 21, 2011
at 02:27 AM

woodmans has great clams- its the cornflour crust they do there really well. clams are fat and tender, and the batter is crispy, not greasy. did you know everything on the menu at woodmans is gluten free except the fritters? great place! theres a little local place here called the "clam box" *snicker* that is where the locals all head. good stuff there...

Medium avatar

(10611)

on October 20, 2011
at 11:50 PM

There is no oyster like a half-shell grilled Apalachicola from Hunt's in Panama City. I like raw but prefer cooked.

Medium avatar

(10611)

on October 20, 2011
at 11:45 PM

Washington coast - razors are what's opening. Fried softshells are my favorites - tender and sweet. I've had some fine ones in Salem, but the best came from Woodman's. Razors are trickier to cook.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on October 20, 2011
at 10:53 PM

hey, where do you live?? im in ipswich, ma! home of the littleneck, and inventor of the fried clam.

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Medium avatar

(4878)

on October 20, 2011
at 10:45 PM

Green with jealousy right now. That's all I have to say.

1
Ce7e28769d92d5de5533e775b1de966e

on October 21, 2011
at 11:58 AM

Oh man, I grew up in Washington State and clammed for years. We would toss into bonfires, pull out, a drop of tabasco and some crumbled bacon, burning fingers of course, and eat like mad.

Clam chowder. Steam them with fresh herbs, white wine, butter, shallot. Try your hand at canning them. Dust with rice/potato/tapioca flour and do a quick pan sear. Clam sauce - herbs, white wine, butter, onion. Use them in curry, something nice with loads of lemongrass. Broil them.

Or just eat those babies raw with mignonette sauce until you fall over in happiness.

1
3846a3b61bc9051e4baebdef62e58c52

(18635)

on October 20, 2011
at 10:40 PM

Raw with some hot sauce (and use to be on a cracker, but i'm sure I could ditch the cracker... MMMMMMMmmm. woops thats how I like oysters, started answering after first paragraph. I have actually never cooked or done anything with clams :(

Medium avatar

(10611)

on October 20, 2011
at 11:50 PM

There is no oyster like a half-shell grilled Apalachicola from Hunt's in Panama City. I like raw but prefer cooked.

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