Broiled Clams

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            FOOD FUNNY
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Here's one from "Hufferslam" that takes me back to my younger days:

A young man called his mother and announced excitedly that he had just
met a young lady of excellent character and virtue that interested him
very much. What should he do? His mother had an idea: "Why don't you
send her flowers, and on the card invite her to your apartment for a
home-cooked meal?"

He thought this was a great idea, and a week later, the woman came to
dinner. His mother called the next day to see how things had gone.
"I was totally humiliated," he moaned. "She insisted on washing the
dishes."

"What's wrong with that?" asked his mother.

"We hadn't started eating yet."

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            TODAY'S RECIPE
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Mmm, mmm, I love shellfish. Let's get right to the menu:

Monday's Starter
Broiled Clams

Tuesday's Soup or Salad
Mussel Stew

Wednesday's Entree
Shrimp Tempura

Thursday's Entree
Baked Creamed Oysters

Friday's Entree
Scallop Kebabs

You will need fresh, live clams for this recipe, and anyone who has
ever cooked with them knows that they're sandy little creatures. Be
sure to buy only clams that are tightly shut, or those that snap shut
when tapped. Soak them in cold salty water (about 1/3 cup salt per
gallon of water) overnight to remove as much of the sand as possible.
I haven't given quantities for this recipes because it's so straightforward.
Plan on 6 to 12 clams per person, depending on the size of the clams -
and the person.

Broiled Clams

Cherrystone or similar small to medium clams, shucked
and on the half shell
Worcestershire sauce
Hot sauce (optional)
Bacon cut into small pieces

Season the clams with a dash of Worcestershire sauce and optional hot
sauce. Top each clam with a piece of bacon and arrange the clams on a
baking sheet. A bed of crumpled aluminum foil or rock salt will hell
keep them steady. Broil under a preheated broiler until the bacon is
cooked, 2 to 3 minutes. Serve immediately.
Received on Mon May 23 06:06:02 2005