Subject: Steamed Clams
From: Unicorn (unicorn@indenial.com)
Date: Mon Oct 28 2002 - 02:18:41 EST
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FOOD FUNNY
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Thanks to long-time Recitopian Debra Shervo for this one:
Walking up to the front door of a big farmhouse, a hobo knocked
lightly on the door until the owner answered. The hobo said, "Please,
sir, could I have something to eat? I haven't had a meal in days."
The well-dressed homeowner said, "I may have made a fortune supplying
goods to people, but I never give away anything for nothing. However,
if you go around to the back of the house, you'll fine a gallon of
paint and a clean brush. Paint my porch and I'll give you a good
meal."
The hobo headed off to the back of the house and a few hours later he
came back to knock on the door again. The homeowner was surprised.
"Finished already? That's great! Come on in and sit down, and I'll
have the cook bring you a meal."
"Thank you, sir!" the hobo said. "I should tell you though, that you
don't know your cars. That's not a Porch. It's a BMW."
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TODAY'S RECIPE
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Perhaps it's the first touch of winter's chill here in Georgia, or
maybe it was my recent trip above the Mason-Dixon Line, but I got
hungry for some good old-fashioned Yankee cooking. Here is the menu
for our "Dinner in New England":
Monday's Starter
Steamed Clams
Tuesday's Soup or Salad
Portuguese Kale Soup
Wednesday's Side Dish
Winter Succotash
Thursday's Entree
Veal and Ham Pie
Friday's Dessert
Blueberry Grunt
How can you have a Dinner in New England without clams in some form or
another? I wouldn't dream of it.
Steamed Clams
8 dozen steamers or small clams
4 Tbs (60 ml) butter
1 medium onion, finely chopped
4 Tbs (60 ml) finely chopped fresh parsley
3 cups (750 ml) water
Melted butter for dipping
Rinse the clams thoroughly under cold running water, discarding any
with broken shells. Heat the butter in a large pot over moderate heat
and saute the onion, stirring frequently, until tender but not brown,
about 5 minutes. Stir in the parsley and water and bring to a boil.
Add the clams and cook covered for 5 to 8 minutes, until the shells
open. Discard any clams that didn't open. Using a slotted spoon,
transfer the clams to a large heated serving bowl. Strain the broth
through a double layer of cheesecloth and divide between 4 to 6 small
serving bowls. Serve melted butter in small bowls. To eat, remove
clams from their shells using a small fork or fingers, dip into the
broth and then into melted butter. Serves 4 to 6.
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